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48 积分 2025-07-17 加入
Changes in the structure and properties of soy protein isolate - citrus pectin composite particles under pH control and their formation mechanism
1个月前
已完结
Regulation of composite particle structure by soy isolate protein-citrus pectin mass ratio and its mechanism of influence on interfacial activity and stabilizing properties
1个月前
已完结
Structure, stability and bioaccessibility of icaritin-loaded pectin nanoparticle
1个月前
已完结
Physicochemical, functional, and biological properties of water-soluble polysaccharides from Rosa roxburghii Tratt fruit
1个月前
已完结
Conformational flexibility and molecular weight influence the emulsification performance of pectin: A comparative study of sugar beet pectin and citrus pectin
1个月前
已完结
Physicochemical and macromolecule properties of RG-I enriched pectin from citrus wastes by manosonication extraction
1个月前
已完结
Trends on valorization of pitaya fruit biomass through value-added and green extraction technology – A critical review of advancements and processes
1个月前
已完结
Pectin, Sources and its Food and Pharmaceuticals Applications: An Overall Review
1个月前
已完结
Surface Hydrophobicity in Protein–Polysaccharide Conjugates: A Critical Review of Analytical Methods, Structural Determinants, and Implications for Emulsification and Foaming
2个月前
已完结
Macro and micro enhancers of the 8-anilino-1-naphthalenesulfonate (ANS) fluorescence. Is ANS indeed a hydrophobic probe?
2个月前
已完结
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