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60 积分 2025-12-12 加入
Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu
1天前
已完结
Metabolic network of lactic acid bacteria driving the formation of characteristic flavor compounds in traditional Yunnan fermented soy whey (FSW) and their formation mechanisms
6天前
已完结
Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties
12天前
已完结
In situ covalent modification of soy protein isolate during alkaline extraction: effects of polyphenol structure and concentration on protein yield, conformation, functional properties, and emulsifying performance
15天前
已完结
In situ covalent modification of soy protein isolate during alkaline extraction: effects of polyphenol structure and concentration on protein yield, conformation, functional properties, and emulsifying performance
15天前
已完结
Aggregation mechanism of soybean protein isolate for the formation of plant protein-based meat analogs during high moisture extrusion
15天前
已完结
Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application
15天前
已完结
Effect of pressing pressure and time on the quality characteristics of firm tofu
24天前
已完结
Structure and Functional Characteristics of Soybean Protein from Different Northeast Cultivars and Their Effects on the Quality of Soymilk Gel
25天前
已完结
Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility
2个月前
已完结
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