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1226 积分 2025-09-29 加入
High-pressure homogenization treatment on yeast protein: Effect on structure and emulsifying properties
1小时前
待确认
Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage
14天前
已完结
Author response for "Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin"
14天前
已关闭
Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage
14天前
已完结
Insight into the underlying mechanism of succinylation-ultrasound dual-modification in synergistically improving the physicochemical and functional properties of yeast proteins
1个月前
已完结
Lecithin-modified yeast protein nanoparticles for stabilizing Antarctic krill oil Pickering emulsions: Formation mechanism and stability performance
1个月前
已完结
Alkali-heat treatment synergistic gelation of yeast protein and konjac glucomannan/xanthan gum: Molecular mechanism and its application in 3D-printed meat analogs
1个月前
已完结
Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods
1个月前
已完结
High-pressure modified yeast protein for stabilizing high internal phase emulsions with nonlinear rheological behavior and lubrication property
1个月前
已完结
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