Lv13
60 积分 2025-10-10 加入
Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion
4小时前
已完结
Drama and organisational culture: an exploration of Aristotle’s “Poetics” as a conceptual dramatic framework in the design of organisational culture
1天前
已关闭
Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch
4天前
已完结
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
7天前
已完结
Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate
7天前
已完结
Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability
7天前
已完结
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
7天前
已完结
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
8天前
已完结
Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions
8天前
已完结
Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein
10天前
已完结
皖公网安备34019202002308
