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110 积分 2024-05-13 加入
Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization
15天前
已完结
Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content
20天前
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
1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
2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
2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
2个月前
已完结
Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts
2个月前
已完结
Infrared spectroscopy of proteins
2个月前
已完结
Influence of micronized salt and high-power ultrasound on the quality of beef burgers
2个月前
已完结
Reduction of sodium chloride: a review
3个月前
已完结
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