Lv4
528 积分 2025-08-11 加入
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft-Textured Dysphagia Foods—A Review
15小时前
已完结
Improvement effect of different polysaccharides on the functional properties of curcumin-loaded rice protein hydrolysate nanoparticles
15天前
已完结
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
22天前
已完结
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
22天前
已完结
Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions
22天前
已完结
Designing Whey Protein-Polysaccharide Particles for Colloidal Stability
22天前
已完结
Synergistic antibacterial mechanism of sucrose laurate combined with nisin against Staphylococcus aureus and its application in milk beverage
30天前
已完结
Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides
30天前
已完结
Protein corona formation around inorganic nanoparticles: Food plant proteins-TiO2 nanoparticle interactions
30天前
已完结
Structural characterization and anti-inflammatory evaluation of a novel galacturonic acid-rich polysaccharide from green walnut husk (Juglans regia L.)
1个月前
已完结
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