Lv510
1020 积分 2023-04-15 加入
Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism
4天前
已完结
Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect
20天前
已完结
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
22天前
已完结
Thermo-reversible/thermo-irreversible curdlan enhanced rheological behaviours and gelling properties of meat batters containing transglutaminase before and after thermal treatment
23天前
已完结
Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins
29天前
已完结
Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
29天前
已完结
Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment
29天前
已完结
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
29天前
已完结
Gelatin-guar gum hydrogel for topical application: cytotoxicity, antibacterial activity against MRSA, and non-irritant characteristics
30天前
已完结
Development of gelatin/chitosan/PVA hydrogels: Thermal stability, water state, viscoelasticity, and cytotoxicity assays
30天前
已完结
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