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50 积分 2025-01-19 加入
Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties
2个月前
已完结
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
2个月前
已完结
Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship
2个月前
已完结
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: air/water interface microstructure and rheological properties
2个月前
已完结
Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties
2个月前
已完结
Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate
2个月前
已完结
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate
3个月前
已完结
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