Lv42
580 积分 2024-01-18 加入
Molecule interaction mechanism between rice starch and thiamine under hydrothermal system and the releasing characteristics of thiamine in vivo
1个月前
已完结
Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism
1个月前
已完结
Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
1个月前
已完结
Structural characterization and stability studies of hemp peptides and chelates for efficient chelation of ferrous ions
1个月前
已完结
Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties
1个月前
已完结
Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
1个月前
已完结
Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten
2个月前
已完结
Risk factors for mortality in head-injured patients with probability of survival greater than 0.5
2个月前
已关闭
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein
3个月前
已完结
Focusing on the mechanism of glycinin-soybean lipophilic protein hybrid gels: Effect of ultrasonic, subunit interactions, and formation process analysis
3个月前
已完结
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