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24 积分 2025-11-26 加入
Binding of aroma compounds with legumin. I. Binding of hexyl acetate with 11S globulin depending on the protein molecular state in aqueous medium
3天前
已完结
Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate
3天前
已完结
Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model
20天前
已完结
Encapsulation of functional ingredients in lipidic nanocarriers and antimicrobial applications: a review
1个月前
已完结
Mitigating Off-Flavors of Plant-Based Proteins
1个月前
已完结
Rational Design of Sustainable Liquid Microcapsules for Spontaneous Fragrance Encapsulation
1个月前
已完结
Advances in Microencapsulation of Flavor Substances: Preparation Techniques, Wall Material Selection, Characterization Methods, and Applications
1个月前
已完结
Rational Design of Sustainable Liquid Microcapsules for Spontaneous Fragrance Encapsulation
1个月前
已完结
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
1个月前
已完结
Construction of myofibrillar protein-based Pickering emulsion for grass carp (Ctenopharyngodon idellus) based on interfacial self-assembly of spice aldehyde molecules: Mechanism and application of imine reaction-stabilized emulsion
1个月前
已完结
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