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112 积分 2025-05-27 加入
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
1天前
待确认
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
1个月前
已完结
Tremella polysaccharide-assisted formation of stable soy protein isolate Pickering emulsion on gelatinization of Nemipterus virgatus surimi via continuous microwave heating
1个月前
已完结
Formation and physicochemical properties of amyloid fibrils from soy protein
1个月前
已完结
Fibrous protein gels: Nanoscale features governing gelation behavior and gel properties
4个月前
已完结
Multiscale non-covalent assembly of proteins and polysaccharides from mechanisms to functional enhancements and applications: A review
4个月前
已完结
Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review
4个月前
已完结
Utilizing carboxymethyl cellulose to assist soy protein isolate in the formation of emulsion to deliver β-carotene: Exploring the correlation between interfacial behavior and emulsion stability
5个月前
已完结
Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix
5个月前
已完结
High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin
5个月前
已完结
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