Lv11
10 积分 2024-12-05 加入
Structure and rheology of foams stabilized by different soybean varieties deficient in β-conglycinin subunits trimers
7小时前
求助中
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum
4个月前
已完结
Utilization of self-assembled soy protein nanoparticles as carriers for natural pigments: Examining non-interaction mechanisms and stability
4个月前
已完结
Ultra-thermostable soy protein particles prepared by combining preheating treatment with slightly alkaline pH
4个月前
已完结
Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles
4个月前
已完结
Soy protein particles with enhanced anti-aggregation behaviors under various heating temperatures, pH, and ionic strengths
4个月前
已完结
Heat-induced Aggregation and Gelation of Rapeseed Proteins
4个月前
已完结
A mechanistic insight into whey protein isolate (WPI) fibrillation driven by divalent cations
5个月前
已完结
Fibrillation of soy protein isolate in the presence of metal ions: Structure and gelation behavior
5个月前
已完结
Beyond the Hofmeister Series: Ion-Specific Effects on Proteins and Their Biological Functions
6个月前
已完结
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