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20 积分
2023-09-14 加入
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Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein
1个月前
已完结
Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate
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Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase
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Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment
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Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates
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Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties
1个月前
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Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein
4个月前
已完结
Arabinoxylans as Functional Food Ingredients: A Review
4个月前
已完结
Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behavior
4个月前
已完结
Effect of arabinoxylan amount and molecular structure on the microstructure, physicochemical and delivery properties of casein/arabinoxylan composite hydrogels
4个月前
已完结
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