Lv4
738 积分 2024-10-30 加入
Effects of different charged polysaccharides on the structural evolution and aggregation of gluten under varying thermal conditions
7天前
已完结
Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues
1个月前
已完结
Limited Enzymatic Hydrolysis Pea Protein Isolate–Chitosan Nanoparticles as Emulsifier for Pickering Emulsions: Structural Change, Physicochemical Properties, and Encapsulation for Astaxanthin
1个月前
已完结
Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties
1个月前
已完结
Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation
1个月前
已完结
Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties
1个月前
已完结
Impact of pH on the Physicochemical, Structural, and Techno‐Functional Properties of Sesame Protein Isolate
1个月前
已完结
Structural remodeling of myofibrillar protein by Mesona blumes polysaccharide: Effects on multi-scale structure and functional properties
3个月前
已完结
Soy protein isolate–guar gum–goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures
3个月前
已完结
Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo
3个月前
已完结
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