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118 积分 2025-11-21 加入
Chemical modifications and their effects on gluten protein: An extensive review
5个月前
已完结
Affinity ranking of peptide–polyphenol non-covalent assemblies by mass spectrometry approaches
5个月前
已完结
Improved viability of probiotics by encapsulation in chickpea protein matrix during simulated gastrointestinal digestion by succinylated modification
5个月前
已完结
Construction of double network gel for co-encapsulation of probiotics and capsaicin: Enhanced the physicochemical stability and controlled release
5个月前
已完结
Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation
5个月前
已完结
Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition
5个月前
已完结
Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure
5个月前
已完结
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
5个月前
已完结
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
5个月前
已完结
Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate
5个月前
已完结
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