Lv3
300 积分 2025-12-24 加入
Research progress on molecular mechanism, structure–function relationship and application of salt ions regulating plant protein fibrils
1个月前
已完结
Mechanistic insights into cold plasma treatment of rice bran protein for enhanced vegetable oil-based whipped cream properties
1个月前
已完结
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
1个月前
已完结
Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein
1个月前
已完结
Flammulina velutipes protein-stabilized Pickering high internal phase emulsions for bioactive substance co-delivery
2个月前
已完结
Stabilization of Pickering emulsions via ternary complexes: A strategy leveraging plant protein-animal protein-polyphenol synergy
2个月前
已完结
Improved Solubility and Functional Properties of Flaxseed Protein Through pH-Shifting Combined With Heat or Ultrasound
2个月前
已完结
Influence mechanisms of particle concentration and oil content on the formation and stability of rice bran protein-based Pickering emulsion
2个月前
已完结
Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface
5个月前
已完结
The CPDG treatment and dose-dependent effects of zein-stevioside conjugates on formation, drainage behavior, and interfacial structure of Pickering foam
6个月前
已完结
皖公网安备34019202002308
