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902 积分 2024-05-16 加入
The principles of ultra high pressure technology and its application in food processing/preservation: A review of microbiological and quality aspects
14天前
已完结
Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
1个月前
已完结
The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures
1个月前
已完结
Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins
1个月前
已完结
Formation mechanism of high-viscosity gelatinous egg white among “Fenghuang Egg”: Phenomenon, structure, and substance composition
1个月前
已完结
Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins
1个月前
已完结
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
1个月前
已完结
High pressure effects on the structural functionality of condensed globular-protein matrices
1个月前
已完结
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
1个月前
已完结
Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility
1个月前
已完结
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