Lv25
158 积分 2024-10-09 加入
Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate
3天前
已完结
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
3天前
已完结
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
3天前
已完结
Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review
23天前
已完结
Effect of ultrasound on the interactions and physicochemical properties of the whey protein isolate-Tremella fuciformis polysaccharide system
23天前
已完结
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
27天前
已关闭
Effect of ultrasonic pretreatment on physicochemical, thermal, and rheological properties of chemically modified corn starch
28天前
已完结
Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
28天前
已完结
Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp
29天前
已完结
Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate
29天前
已完结
皖公网安备34019202002308
