Lv4
470 积分 2025-10-30 加入
Effect of Amplitude on the Surface Dilational Visco-Elasticity of Protein Solutions
6个月前
已完结
Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence of physical processes, and quantitative network analysis
6个月前
已完结
Foaming Properties and Linear and Nonlinear Surface Dilatational Rheology of Sodium Caseinate, Tannin Acid, and Octenyl Succinate Starch Ternary Complex
6个月前
已完结
Viscoelastic characterisation of high protein ice cream: Predicting tactile sensory properties via time–concentration superposition and large amplitude oscillatory shear (LAOS) rheology
6个月前
已完结
Comparative study on the foam and air-water interface properties of ethanol-soluble and non-ethanol components in wheat aqueous phase protein
6个月前
已完结
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
6个月前
已完结
Stability and bioavailability of β-carotene-loaded emulsions improved by covalent interactions between soybean protein isolate, myricetin, and β-glucan
6个月前
已完结
Insight into the binding mechanism between soy protein isolate-oat β-glucan extrudate and quercetin in nanoparticles by multi-spectroscopic techniques
6个月前
已完结
Formation and characterization of soy protein isolate-chitosan-epigallocatechin gallate ternary complexes: Molecular interactions and functional properties
6个月前
已完结
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