Lv31
358 积分 2025-05-16 加入
Effect of processing on aggregation mechanism of egg white proteins
5小时前
已完结
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins
3天前
已完结
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel
3天前
已完结
Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry
4天前
已完结
Ice crystal-induced deterioration in freeze-thawed meat: mechanisms and innovative preservation strategies
4天前
已完结
Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism
4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)
4天前
已完结
Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly
18天前
已完结
Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure
27天前
已完结
Effect of oxidative modification on structural and foaming properties of egg white protein
2个月前
已完结
皖公网安备34019202002308
