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80 积分 2025-12-21 加入
Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion
3个月前
已完结
Cultivating blue food proteins: Innovating next-generation ingredients from macro and microalgae
4个月前
已关闭
Sorghum proteins: A review on advances in extraction, functional and structural characterization, and emerging applications
4个月前
已完结
Sorghum proteins: A review on advances in extraction, functional and structural characterization, and emerging applications
4个月前
已关闭
Quinoa protein-based emulsifiers: Mechanisms, influencing factors, modification techniques and applications
4个月前
已完结
From sea to supplement: Algal protein extraction methods and functional benefits
4个月前
已完结
Natural yeast proteins as pickering particles: structural features driving their emulsification behavior
4个月前
已完结
Food protein-based nanoemulsions: A comprehensive review with an emphasis on strategies to facilitate the formation and stabilization
4个月前
已完结
Different starch-mediated modulation of digestibility disparities between whey and casein proteins: Multiscale structural and interaction mechanism investigations
4个月前
已关闭
Nano-emulsification essential oil of Monarda didyma L. to improve its preservation effect on postharvest blueberry
5个月前
已完结
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