Lv4
450 积分 2023-03-20 加入
Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation
23天前
已完结
Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes
23天前
已完结
Structural characterization and antioxidant activity of polysaccharide from four auriculariales
23天前
已完结
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: Based on interactions and extrusion processes
23天前
已完结
Structure of pea protein-based complexes on high-moisture extrusion: Raw materials and extrusion zones
23天前
已完结
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
23天前
已完结
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
23天前
已完结
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
23天前
已完结
Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate
23天前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
23天前
已完结
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