Lv12
50 积分 2026-08-22 加入
Calcium and high pressure regulation of 7S/11S pea globulin gel structure for simulating egg pudding texture
11天前
已完结
Effects of protein-glutaminase on the quality of wheat dough and bread
11天前
已完结
Effect on structural, functional, and rheological properties of microbial Transglutaminase crosslinked wheat bran protein isolate
11天前
已完结
Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions
11天前
已完结
Malic acid-driven pH regulation combined with β-alanine in controlling heat-stressed egg white proteins: Dual-function inhibition of thermal aggregation and enhancement of interfacial properties
11天前
已完结
Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis
11天前
已完结
Turning RuBisCO-enriched snap pea protein concentrates into function: A novel plant protein for fat-free whipped cream alternatives
11天前
已完结
Improving solubility and foaming properties of Spirulina platensis protein isolate: Insights into the effect of succinylation modification on structural conformation and physicochemical properties
11天前
已完结
Unraveling the structural basis for freeze-thaw stability of emulsion-filled soybean protein isolate-arabinoxylan double network gels
11天前
已完结
Improved freeze-thaw resistance of emulsified myofibrillar protein gels: Effects of starch crystalline polymorphs and hydrophobic modification on dual structural regulation
11天前
已完结
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