Lv3
330 积分 2024-06-12 加入
Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and Emulsion stability
13小时前
已完结
Combining different ionic polysaccharides and pH treatment improved functional properties of soybean protein amyloid fibrils through structural modifications
13小时前
已完结
Protein-Polysaccharide Complexes and Conjugates: Structural Modifications and Interactions Under Diverse Treatments
13小时前
已完结
Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns
17小时前
已完结
Reduction of Soy Protein Allergen Content in Soymilk by Protein-Polysaccharide Nanoparticle Complexation
17小时前
已完结
Ultrasound-enhanced extraction and structural dynamics of protein-polysaccharide complexes from cashew apple bagasse: structure–function relationship
17小时前
已完结
Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
1个月前
已完结
Holocellulose nanofibers from insoluble polysaccharides of okara by mild alkali planetary ball milling: Structural characteristics and emulsifying properties
1个月前
已完结
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions
1个月前
已完结
Ultrasound-assisted esterification of enzymatic starch for fabrication of OSA starch/chitosan complex granule: A stabilizer for Pickering emulsion
2个月前
已完结
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