Lv21
102 积分 2025-04-20 加入
Functional, structural properties of pea protein isolate-xylooligosaccharide glycosylated conjugate and its application in O/W emulsion preparation
10天前
已完结
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
10天前
已完结
Functional properties and structural characteristics of phosphorylated pea protein isolate
10天前
已完结
Phosphorylated walnut protein isolate as a nanocarrier for enhanced water solubility and stability of curcumin
10天前
已完结
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate
11天前
已完结
Fabrication of pea protein gels with modulated rheological properties using high pressure processing
12天前
已完结
Effects of heat treatment on the emulsifying properties of pea proteins
12天前
已完结
Role of heat pretreatment and transglutaminase treatment on the gelling properties of pea protein
17天前
已完结
Ultrasound treatment on commercial pea protein isolates systems: Effect on structure, rheology and gelling properties
17天前
已完结
Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship
17天前
已完结
皖公网安备34019202002308
