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37 积分 2025-04-10 加入
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate
10天前
已完结
Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method
11天前
已完结
Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition
11天前
已完结
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks
11天前
已完结
The Influence of pH-Driven Interaction Between Soy Protein Isolate and Soy Isoflavones on the Structural and Functional Properties of Their Complexes
17天前
已完结
Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins
17天前
已完结
Study of the binding interaction between modified glycinin and d-galactose and functions of the resulting complexes via multi-spectroscopy and molecular dynamics simulation
24天前
已完结
Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose
24天前
已完结
Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition
25天前
已完结
The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase
25天前
已完结
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