Lv41
428 积分 2023-09-28 加入
Hierarchical Self-Aggregation of Multifunctional Steviol Glycosides in Aqueous Solutions
1小时前
待确认
Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes
2个月前
已完结
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review
2个月前
已完结
Effect of degree of esterification on the stability of high internal phase Pickering emulsions (HIPPEs) fabricated with pectin‐whey protein isolate complexes
3个月前
已完结
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
3个月前
已完结
Potential structure–function relationships of pectic polysaccharides from quinoa microgreens: Impact of various esterification degrees
3个月前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
3个月前
已完结
pH-driven preparation of pea protein isolate-curcumin nanoparticles effectively enhances antitumor activity
3个月前
已完结
Comparison of emulsifying properties and emulsion stabilising properties of pea protein isolate with various modification methods
5个月前
已完结
Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application
6个月前
已完结
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