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Simultaneous coupling of Maillard reaction and heat-induced aggregation: a strategy for regulating the structural evolution of soybean protein isolate - chitosan oligosaccharide conjugated nanogels
23小时前
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Ethanol-induced Lentinus edodes β-glucan emulsion gels for curcumin encapsulation: Physicochemical property, microstructure and in vitro digestive property
1天前
已完结
Legume Protein‐Based Hydrogel Intermolecular Forces: Measurement, Modification, and Food Applications
3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
4天前
已完结
Tofu products: A review of their raw materials, processing conditions, and packaging
15天前
已完结
Rational design of oil crop-derived protein nanofibrils: An AI-driven solution for process control and functional prediction
25天前
已完结
Gel properties of whole soybean curd reinforced by soybean protein isolate amyloid fibrils: Formation mechanism and texture enhancement
26天前
已完结
Crosslinking-driven design of protein hydrogels: Mechanisms, engineering strategies, and innovative applications in food science
1个月前
已完结
Strategies and Applications for Supramolecular Protein Self-assembly
1个月前
已完结
Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas
1个月前
已完结
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