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118 积分 2023-07-30 加入
Complexation with Ionic Polysaccharides Mitigates pH-Dependent Degradation of Soy Protein Fibril Structure and Functionality
10小时前
待确认
Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate
10小时前
已完结
Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate
10小时前
已完结
Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels
10小时前
已完结
Rapid quantitative analysis of soybean protein isolates secondary structure by two-dimensional correlation infrared spectroscopy through pH perturbation
10小时前
已完结
Green development of whey protein-based complex system for the intestinal delivery of curcumin: Focus on formation mechanism, stability, and in vitro digestive characteristics
10小时前
已完结
Microfluidic assisted preparation of soybean hydrolyzed protein-curcumin nanocomplexes: Evaluation of structure, functional properties, and interaction mechanism
10小时前
已完结
Novel a-linolenic acid emulsions stabilized by octenyl succinylated starch -soy protein-epigallocatechin-3-gallate complexes: Characterization and antioxidant analysis
10小时前
已完结
Preparation and characterization of covalent starch-protein-tea polyphenol complexes with enhanced interfacial properties
10小时前
已完结
Structural and digestive properties of high-moisture extrudates from laccase-crosslinked soy protein isolate mediated by chlorogenic acid
10小时前
已完结
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