Lv12
76 积分 2024-05-28 加入
Legume Protein‐Based Hydrogel Intermolecular Forces: Measurement, Modification, and Food Applications
5小时前
已完结
Non-covalent interaction between pea protein isolate and catechin: effects on protein structure and functional properties
8小时前
已完结
Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity
8小时前
已完结
Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions
9小时前
已完结
Synthesis of microgel‐reinforced double network hydrogel adsorbent and its adsorption on heavy metals
7天前
已完结
Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan
7天前
已完结
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
7天前
已完结
Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel
7天前
已完结
Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel
7天前
已完结
Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels
7天前
已完结
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