Lv21
120 积分 2025-08-20 加入
New insights into the role of ultrasonication in the myofibrillar protein-chlorogenic acid interaction under non-oxidative or oxidative environments and thermal gelation
19天前
已完结
Ultrasound-assisted assembly of β-lactoglobulin and chlorogenic acid for non covalent nanocomplex: fabrication, characterization and potential biological function
19天前
已完结
Effect of Ultrasound Treatment on the Evolution of Solubility of Milk Protein Concentrate Powder
19天前
已完结
Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties
20天前
已完结
Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction
20天前
已完结
Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound
20天前
已完结
Impact of soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes
20天前
已完结
Effects of freeze-drying and microwave vacuum freeze-drying on the activity of IgY: From the perspective of protein structure
20天前
已完结
Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics
25天前
已完结
Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
25天前
已完结
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