Lv51
856 积分 2023-10-07 加入
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
2小时前
已完结
Exploring the relationships between protein sequence, structure and solubility
2小时前
已完结
Comparison of Colorimetric Methods for Measuring the Solubility of Legume Proteins
2小时前
已完结
Utilization of soybean protein isolate hydrolysates as carriers: Improved encapsulation efficiency and stability of curcumin
3个月前
已完结
Utilization of soybean protein isolate hydrolysates as carriers: Improved encapsulation efficiency and stability of curcumin
3个月前
已完结
Synergistic treatment of pH and ultrasound promotes the formation of insoluble soy protein hydrolysate nanofibrils
3个月前
已完结
Improved chemical and gastrointestinal stability of natural proanthocyanidins encapsulated in hydrolyzed soy protein-based nanoparticles
4个月前
已完结
Covalent and Non-covalent Complexation of Rice Protein Hydrolysate-Polyphenols for Plant Based Foaming Agents
4个月前
已完结
Metabolomic insights into antioxidant properties of blueberry (Vaccinium croymbosum) leaves and a preliminary exploration of their in vitro lipid-lowering activity
4个月前
已完结
Polyphenol nanoparticles based on bioresponse for the delivery of anthocyanins
4个月前
已完结
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