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72 积分 2026-02-23 加入
Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions
1个月前
已完结
Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave
1个月前
已完结
Ultrasonic pretreatment and epigallocatechin gallate incorporation enhance the formation, apparent viscosity, and antioxidant activity of pea protein amyloid-like fibrils
1个月前
已完结
Enhancing the formation rate and level of oat globulin fibrils by microwave heating: Elucidation of potential mechanisms
1个月前
已完结
Mechanistic insights into soy protein fibrillation regulated by CaCl2 concentration: Fibrillation kinetics, fibril morphology, and peptide composition
1个月前
已完结
Enhancement of the interfacial behaviors of β-lactoglobulin fibrils of different morphology by calcium ions
1个月前
已完结
Effects of CaCl2 concentration on fibrils formation and characteristics of soybean protein isolate and β-conglycinin/glycinin
1个月前
已完结
Formation and morphology of flaxseed protein isolate amyloid fibrils as governed by NaCl concentration
1个月前
已完结
Characterization of core-shell structured hydrogel spheres encapsulating quercetin and their intestinal-oriented release and antioxidant properties
1个月前
已完结
Time and pH regulation of the morphology and structure evolution of soybean protein fibrils: Focusing on foaming mechanism and application
3个月前
已完结
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