Lv44
424 积分 2026-09-09 加入
Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion
41分钟前
求助中
Fabrication of mung bean protein-sugar beet pectin hydrogels by duo-induction of heating and laccase: Gelling properties and delivery of riboflavin
43分钟前
已完结
Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis
44分钟前
已完结
Influence of gelation methods on the physicochemical properties and release behavior of whey protein isolate/κ-carrageenan gels
48分钟前
已完结
Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel
49分钟前
已完结
Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase
51分钟前
已完结
Maillard reaction-mediated "glycation armor" in fermented soy protein isolate: Elucidating gel structural and oral processing behavior
1小时前
求助中
Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
1小时前
已完结
Ultra-stable pickering emulsion stabilized by anisotropic pea protein isolate-fucoidan conjugate particles through Maillard reaction
1小时前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
5小时前
已完结
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