Lv51
1220 积分 2024-05-28 加入
PBP and PSP promote β' form crystallization of palm oil, palm stearin, and a cocoa butter replacer
7小时前
已完结
Process Optimization for the Extraction of Polyphenols from Okara
1个月前
已关闭
Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases
1个月前
已完结
Characteristics of OSA modified starch‐based Pickering emulsion and its application to myofibrillar protein gel
3个月前
已完结
Factors Affecting the Stability of Emulsions Stabilised by Biopolymers
3个月前
已完结
Current research in meat color
3个月前
已完结
A review on protein–phenolic interactions and associated changes
3个月前
已完结
Structural, rheological and functional properties of modified soluble dietary fiber from tomato peels
3个月前
已完结
Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes
4个月前
已完结
Pea soluble polysaccharide improves stability of acidic pea protein dispersions
4个月前
已完结
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