Lv11
40 积分 2024-11-30 加入
Techno-functional properties of proteins from agro-industrial side streams: Relevance for food processing and structure–function considerations
6小时前
已完结
Covalent and non-covalent complexation of rice protein hydrolysate-polyphenols for plant based foaming agents
4天前
已完结
Next-generation structured lipid systems in plant-based meat: oleogels, emulsion architectures, and sensory optimization
10天前
已完结
Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels
15天前
已完结
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
1个月前
已完结
Mechanistic insights into the interactions between wheat gluten and egg white foams: interfacial behavior, molecular interactions, and conformational remodeling
1个月前
已完结
Prediction and changing patterns of physicochemical properties of rice flour during radio frequency heating
1个月前
已完结
Effect of radio frequency heating on structure and physicochemical properties of protein and starch based on gelatinization degree of rice flour
1个月前
已完结
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