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650 积分 2024-10-20 加入
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
15天前
已完结
Structural modification of pea protein via high-energy fluidic microfluidizer: Mechanistic insights into enhanced solubility and acid-induced gelation properties
15天前
已完结
Synergistic construction of whey protein isolate-Irpex lacteus polysaccharide gel via Lacticaseibacillus paracasei JY091 fermentation: Insights from multi-scale structure to enhanced functionality
15天前
已完结
Pre-homogenization heat treatment as a novel strategy to enhance oat milk stability: Unraveling the role of protein modification
1个月前
已完结
Pre-homogenization heat treatment as a novel strategy to enhance oat milk stability: Unraveling the role of protein modification
1个月前
已关闭
Mechanism of gel network structure softening in soymilk fermentation of composite enzymolysis based on microscopic structural analysis
2个月前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
3个月前
已完结
Molecular modifications of myofibrillar proteins in structural transitions induced by plasma-activated water rinsing: A proteomic insight
4个月前
已关闭
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control
9个月前
已完结
Enzyme-based processing of soybean carbohydrate: Recent developments and future prospects
10个月前
已完结
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