Lv4
414 积分 2025-05-16 加入
Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly
11天前
已完结
Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure
20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
Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein
2个月前
已完结
Ultrasound-enhanced egg white proteins conjugated with polyphenols: The structure of the polyphenols on their functional properties
2个月前
已完结
Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties
2个月前
已完结
Exploring in vitro gastric digestion of whey protein by time-domain nuclear magnetic resonance and magnetic resonance imaging
2个月前
已完结
Effects of antioxidants of bamboo leaves (AOB) on the oxidative susceptibility of glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage
2个月前
已完结
Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt
2个月前
已完结
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