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40 积分 2024-07-30 加入
Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas
16小时前
待确认
Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure
1天前
已完结
Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics
29天前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
1个月前
已完结
Development of three-dimensional printable peanut protein-based emulsion gels for dysphagia and oral delivery of vitamin D3: Impact of whey protein supplementation
1个月前
已完结
Plant-derived bioactive compounds and their possible role in sleep and insomnia management: Insights from gut-brain axis modulation and advanced delivery systems
1个月前
已完结
Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
1个月前
已完结
Animal-derived and plant-derived proteins in diets have different in vitro digestive characteristics and bioaccessibility
1个月前
已完结
Development of three-dimensional printable peanut protein-based emulsion gels for dysphagia and oral delivery of vitamin D3: Impact of whey protein supplementation
1个月前
已完结
Modified walnut protein isolate-proanthocyanidins regulated emulsion gel: Physicochemical properties, interfacial behavior, and lipid digestibility
2个月前
已关闭
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