Lv1
100 积分 2024-05-13 加入
Molecular interactions and gel network modulation in ionic polysaccharide-gelatin hydrogels for improved texture of skipjack tuna products
7小时前
已完结
Insights into the construction of binary protein systems and exploration of gel properties: Effect of bee pupa powder on the gel properties of myofibrillar protein from Litopenaeus vannamei
7小时前
已关闭
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
5天前
已完结
Technical note: A simplified procedure for myofibril hydrophobicity determination
5天前
已完结
Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization
2个月前
已完结
Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content
2个月前
已完结
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
2个月前
已完结
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
3个月前
已完结
Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan
3个月前
已完结
Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH
4个月前
已完结
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