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782 积分 2025-12-23 加入
Enhance understandings of Online Food Delivery's service quality with online reviews
3小时前
待确认
Interaction mechanism between soy protein microgels and chitosan and the resulting physical properties: effect of biopolymer ratio, pH and ionic strength
16天前
已完结
Air-water interfacial and foaming properties of various mung bean protein fractions: Effects of pH and salt concentration
16天前
已完结
A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths
16天前
已完结
Foam properties of algae soluble protein isolate: Effect of pH and ionic strength
16天前
已完结
Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
16天前
已完结
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate
16天前
已完结
The impact of pH-shifting and heat treatment on soy protein isolates: Structural changes and foaming properties
16天前
已完结
Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects
16天前
已完结
Effects of different plant proteins on the quality and characteristics of heat induced egg white protein gel under freezing conditions
17天前
已完结
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