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50 积分 2024-10-18 加入
Emulsifying properties of proteins: evaluation of a turbidimetric technique
3个月前
已完结
The Influence of Heat Processing and Mechanical Disintegration on Yeast for Single‐Cell Protein
3个月前
已完结
EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATES
3个月前
已完结
Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis
5个月前
已完结
Rheological properties and permeability of soy protein‐stabilised emulsion gels made by acidification with glucono‐δ‐lactone
6个月前
已完结
Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils
7个月前
已完结
Characterization of yeast protein isolates extracted via high‐pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched‐chain amino acids
9个月前
已完结
Free Amino Acid Pools in the Spontaneously Hypertensive Rat: A Longitudinal Study
11个月前
已完结
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