Lv4
550 积分 2025-10-29 加入
Investigation of pectin/starch hydrogel as a carrier for oral delivery of probiotic bacteria
16天前
已完结
Inulin enhances transglutaminase-induced peanut protein gel:Insights into gel and structural properties
22天前
已完结
Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels
22天前
已完结
Synergistic effects of mannoprotein and ultrasound on the interfacial properties, flavor, and structure of yeast protein
22天前
已关闭
Dialdehyde Starch Cross-linked Yeast Protein Gels for Dysphagia Management: Structure, IDDSI Classification and Directional Peptide Design
22天前
已完结
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
22天前
已完结
Regulating structural rigidity to enhance functional performance: Cooperative chemical unfolding and physical disruption in yeast protein
29天前
已完结
Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions
1个月前
已完结
Enhancing structure, functionality, in vitro digestibility and bioactivity of yeast protein by pH-shifting assisted ultrasonication treatment
1个月前
已完结
Optimizing yeast protein properties through moderate high-pressure homogenization: A study on structural and functional enhancements
1个月前
已完结
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