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58 积分 2024-09-25 加入
Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsion
2个月前
已完结
Growth, dormancy and lysis: the complex relation of starter culture physiology and cheese flavour formation
2个月前
已关闭
Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties
2个月前
已完结
Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior
2个月前
已完结
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins
2个月前
已完结
Effects of (-)-Epigallocatechin-3-gallate on the Functional and Structural Properties of Soybean Protein Isolate
2个月前
已完结
Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation
3个月前
已完结
Structural characterization and emulsification properties of quinoa protein-dextran conjugates fabricated through ultrasound-assisted Maillard reaction
3个月前
已完结
Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties
3个月前
已完结
Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms
3个月前
已完结
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