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20 积分 2024-09-18 加入
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
18小时前
待确认
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
8个月前
已完结
Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties
8个月前
已完结
Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification
8个月前
已完结
Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilised by bovine serum albumin‐glucose conjugates with different degree of glycation
8个月前
已完结
Non-extractable polyphenols from blue honeysuckle fruit pomace with strong antioxidant capacity: Extraction, characterization, and their antioxidant capacity
8个月前
已完结
Effects of pre-emulsion prepared using sucrose esters with different hydrophile-lipophile balances on characteristics of soy protein isolate emulsion films
8个月前
已完结
Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions
8个月前
已完结
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