Lv11
40 积分 2024-07-30 加入
Protein/peptide-polyphenol Interactions: Molecular mechanisms, functional synergy, and emerging applications
1小时前
待确认
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
9天前
已完结
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
1个月前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
1个月前
已完结
Biocompatible Amphiphilic Hydrogel–Solid Dimer Particles as Colloidal Surfactants
1个月前
已完结
Natural Amphiphilic Shellac Nanoparticle-Stabilized Novel Pickering Emulsions with Droplets and Bi-continuous Structures
1个月前
已完结
Janus particles: A review of their applications in food and medicine
1个月前
已完结
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures
1个月前
已完结
Recent Advances in the Characterization of Food Biomacromolecules: Polysaccharide, Protein, and Lipid
1个月前
已完结
Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution
1个月前
已完结
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