Lv11
30 积分 2024-07-28 加入
EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM
3小时前
已完结
Preparation of double-network hydrogel consisting of chitosan, cellulose and polyacrylamide for enrichment of tetracyclines
2个月前
已完结
Rheological and structural evolution of PPI–GA complex-stabilized Pickering emulsions under simulated gastric like conditions revealed by flow MRI
2个月前
已完结
Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength
2个月前
已完结
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions
2个月前
已完结
Recent advances in phosphorylation of food proteins: A review
2个月前
已完结
Enhanced ovalbumin stability at oil-water interface by phosphorylation and identification of phosphorylation site using MALDI-TOF mass spectrometry
2个月前
已完结
Remarkable Enhancement of Antioxidant Activity of the Ovalbumin-EGCG Conjugate through a Novel Preceding Selective Protection Grafting Strategy
2个月前
已完结
Deep eutectic solvent-based ultrasonic-assisted extraction of polyphenol from Chenopodium quinoa Willd.: Optimization and lipid-lowering activity
6个月前
已完结
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