Lv7
5008 积分 2024-07-21 加入
Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type
7天前
已完结
Insights into the structure–property relationships of biogel-based inks in 3D food printing: From hydrogels and oleogels to bigels
10天前
已完结
Investigating the charge transfer mechanism of ZnSe QD/COF S-scheme photocatalyst for H2O2 production by using femtosecond transient absorption spectroscopy
12天前
已完结
Food-derived components as natural skin-whitening strategies: Classification, mechanisms, application forms and prospects
1个月前
已完结
Effect of glutaminase on emulsifying function and molecular structure of potato protein
3个月前
已完结
Modification of rice protein with glutaminase for improved structural and sensory properties
3个月前
已完结
Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin
3个月前
已完结
Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein isolate/konjac glucomannan complex
3个月前
已完结
Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate
3个月前
已完结
Mechanical properties and water sensitivity of soybean protein isolate film improved by incorporation of sodium caseinate and transglutaminase
3个月前
已完结
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