Lv7
3230 积分 2022-10-04 加入
Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
1个月前
已完结
Different interaction behaviors of rice glutelin with amylose and amylopectin within starch under the extrusion environment
1个月前
已完结
Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 (TMC4)
1个月前
已完结
Development and characterization of soy protein isolate-based emulsion films with green sichuan pepper essential oil: Functional and structural insights
1个月前
已完结
The multi-scale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma
3个月前
已完结
Effects of purple potato anthocyanins on the in vitro digestive properties of starches of different crystalline types
3个月前
已完结
Preparation of the starch-lipid complexes by ultrasound treatment: Exploring the interactions using molecular docking
9个月前
已完结
Insights into the mechanisms underlying the degradation of xylooligosaccharides in UV/H2O2 system
9个月前
已完结
The dissolution of galactomannans in type II/III deep eutectic solvents: effect of polysaccharide structure and interaction mechanism
9个月前
已完结
Uncovering the effect of molecular structure on the rheology of welan gum by viscoelastic characterization, density functional theory and molecular dynamics simulation
9个月前
已完结
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