Lv3
358 积分 2025-05-16 加入
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins
12小时前
已完结
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel
12小时前
已完结
Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry
1天前
已完结
Ice crystal-induced deterioration in freeze-thawed meat: mechanisms and innovative preservation strategies
1天前
已完结
Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism
1天前
已完结
Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)
1天前
已完结
Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly
15天前
已完结
Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure
24天前
已完结
Effect of oxidative modification on structural and foaming properties of egg white protein
1个月前
已完结
Comparative Analysis of Physicochemical and Functional Properties in Commercial Protein Concentrates and Isolates From Pulses
2个月前
已完结
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