Lv21
184 积分 2024-12-16 加入
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
2个月前
已完结
The combined treatments for breaking down microstructural barriers in highly denatured soybean meal to improve soybean protein concentrate processing
2个月前
已完结
Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties
2个月前
已完结
Transformative Impact: Artificial Intelligence in the Evolving Landscape of Processed Food - A Concise Review focusing on some Food Processing Sectors
2个月前
已完结
Molecular phenomena associated with the formation of fibrous structure of plant-based meat analogues
2个月前
已完结
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
2个月前
已完结
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
2个月前
已完结
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
3个月前
已完结
Emulsifying properties of glycation or glycation-heat modified egg white protein
4个月前
已完结
The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes
4个月前
已完结
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