Lv3
382 积分 2024-09-26 加入
The influence of pH and calcium ions on the gelation of low methoxy pectin from potato
7天前
已完结
Hydrocolloid-based encapsulation systems for probiotics in foods: Structure–rheology–release relationships and rational design principles
12天前
已完结
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
12天前
已完结
A systematic study of the influence of structural differences in soy protein isolates on gel properties: A comparison based on different cultivars
12天前
已完结
Characterization of soy protein isolate/Flammulina velutipes polysaccharide hydrogel and its immunostimulatory effects on RAW264.7 cells
12天前
已完结
β-Arrestin1 Mediates the Endocytosis and Functions of Macrophage Migration Inhibitory Factor
12天前
已完结
Changes in the fabrication and structure of soybean hull polysaccharide–soybean isolate protein–soy isoflavones nano capsules: Effects of ultrasonic treatment
12天前
已完结
The Formation Mechanism of Self-Assembly Composite gels
12天前
已完结
Gel properties of soybean protein isolate–pectin mixed system: Effects of pH and pectin degree of methoxylation
12天前
已完结
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones
12天前
已完结
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