Lv4
412 积分 2023-09-28 加入
Effect of degree of esterification on the stability of high internal phase Pickering emulsions (HIPPEs) fabricated with pectin‐whey protein isolate complexes
2天前
求助中
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
2天前
已完结
Potential structure–function relationships of pectic polysaccharides from quinoa microgreens: Impact of various esterification degrees
2天前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
3天前
已完结
pH-driven preparation of pea protein isolate-curcumin nanoparticles effectively enhances antitumor activity
3天前
已完结
Comparison of emulsifying properties and emulsion stabilising properties of pea protein isolate with various modification methods
2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
2个月前
已完结
Activity-Guided Proteomic Profiling of Proteasomes Uncovers a Variety of Active (And Inactive) Proteasome Species
2个月前
已完结
Effect of solvent polarity on the formation of flexible zein nanoparticles and their environmental adaptability
3个月前
已完结
Effects of Thermal Processing on IgG/IgE Reactivity, In Vitro Digestibility, and Structural Characteristics of Almond (Prunus dulcis)
3个月前
已完结
皖公网安备34019202002308
