Lv5
1210 积分 2024-05-28 加入
Characteristics of OSA modified starch‐based Pickering emulsion and its application to myofibrillar protein gel
16天前
已完结
Factors Affecting the Stability of Emulsions Stabilised by Biopolymers
29天前
已完结
Current research in meat color
1个月前
已完结
A review on protein–phenolic interactions and associated changes
1个月前
已完结
Structural, rheological and functional properties of modified soluble dietary fiber from tomato peels
1个月前
已完结
Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes
1个月前
已完结
Pea soluble polysaccharide improves stability of acidic pea protein dispersions
1个月前
已完结
Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
2个月前
已完结
Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
2个月前
已完结
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