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426 积分 2025-05-16 加入
Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure
13小时前
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
1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
1个月前
已完结
Ultrasound-enhanced egg white proteins conjugated with polyphenols: The structure of the polyphenols on their functional properties
1个月前
已完结
Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties
1个月前
已完结
Exploring in vitro gastric digestion of whey protein by time-domain nuclear magnetic resonance and magnetic resonance imaging
1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
1个月前
已完结
Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt
1个月前
已完结
Immobilization of trypsin on resin-carriers: A novel strategy to realize controlled hydrolysis and enhance the foaming properties of pasteurized and frozen-thawed egg white
1个月前
已完结
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