Lv12
6 积分 2025-09-02 加入
Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations
2小时前
已完结
Soybean protein-soybean polysaccharide-EGCG ternary complex stabilized nanoemulsion and its application in loading pterostilbene: Emulsion stabilization mechanism, physical and digestion characteristics
2小时前
已完结
Noncovalent interaction between proanthocyanidins and soy protein isolate fibers: structure, functionality and interaction mechanism
1天前
已完结
Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate
1天前
已完结
Soybean protein-soybean polysaccharide-EGCG ternary complex stabilized nanoemulsion and its application in loading pterostilbene: Emulsion stabilization mechanism, physical and digestion characteristics
1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
1天前
已完结
Soy Protein-Based Wound Dressings: A Review of Their Preparation, Properties, and Perspectives
1天前
已完结
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