Lv31
210 积分 2024-12-21 加入
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
21天前
已完结
High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation
21天前
已完结
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength
21天前
已完结
High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion
23天前
已完结
Dynamic behavior of zein-gluten interaction during extruded noodle processing
25天前
已完结
High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation
26天前
已完结
Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion
26天前
已完结
Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends
26天前
已完结
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
1个月前
已完结
MicroRNAs in the exosome-like nanoparticles from orange juice inhibit Citrus blue mold caused by Penicillium italicum
2个月前
已关闭
皖公网安备34019202002308
