Lv4
416 积分 2025-07-30 加入
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
3个月前
已完结
Alkali-induced Dendrobium officinale polysaccharide-hemp seed protein gels: Insight into structure, molecular interaction mechanisms, and potential as dysphagia food
3个月前
已完结
Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels
3个月前
已完结
Hydrogel structure of soy protein and gelatin dual network based on TGase cross-linking
3个月前
已完结
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics
3个月前
已完结
From thermodenatured intermediate state aggregates to gel network formation: Thermodynamic and kinetic analysis of the reaction process of soybean protein fraction
3个月前
已完结
Effect of protein–starch interactions on starch retrogradation and implications for food product quality
3个月前
已完结
Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products
3个月前
已完结
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
3个月前
已完结
Impact of conjugation on the rheological properties of pulse protein-polysaccharide mixtures
3个月前
已完结
皖公网安备34019202002308
