Lv4
500 积分 2024-07-28 加入
Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment
29天前
已完结
In situ encapsulation of anthocyanin within soybean protein isolate chains driven by pH for detecting the freshness of food
30天前
已完结
Air-water interfacial and foaming properties of lupin protein-polysaccharide soluble complexes: Role of physicochemical properties, morphological characteristics, and flexibility
30天前
已完结
Synergistic effect of gellan gum and guar gum on improving the foaming properties of soy protein isolate-based complexes: Interaction mechanism and interfacial behavior
30天前
已完结
Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
30天前
已完结
Understanding the foam stability mechanisms of complex formed by soy protein isolate and different charged polysaccharides: Air/water interfacial behavior and rheological characteristics
30天前
已完结
Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
30天前
已完结
Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides
30天前
已完结
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
30天前
已完结
Effect of wall material on the antioxidant activity and physicochemical properties of Rubus fruticosus juice microcapsules
30天前
已完结
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