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638 积分 2024-09-09 加入
Physicochemical and Emulsifying Properties of Whey Protein Isolate (WPI)−Dextran Conjugates Produced in Aqueous Solution
6天前
已完结
Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review
2个月前
已完结
Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment
2个月前
已完结
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food
3个月前
已完结
Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment
4个月前
已完结
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
5个月前
已完结
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
5个月前
已完结
The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan
8个月前
已完结
Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow
8个月前
已完结
Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein
8个月前
已完结
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