Lv41
582 积分 2025-11-17 加入
Development of interpenetrating network hydrogels: Enhancing the release and bioaccessibility of green tea polyphenols
49分钟前
已完结
Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics
5天前
已完结
Macromolecular behavior and structural characteristics of β-glucans from different species on their noncovalent interactions with avenanthramide-C
11天前
已完结
DOP073 Decanoic Acid Acts as a Mincle Antagonist to Restrain Intestinal Inflammation via FcRγ/Syk–NF-κB Signaling
14天前
已完结
Ultrasonic treatment affects the macromolecular, conformational, structural and rheological properties of curdlan in different solvents
17天前
已完结
Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol
17天前
已完结
Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil‐in‐water emulsion assisted by high‐pressure homogenization
21天前
已完结
Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism
21天前
已完结
Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions
21天前
已完结
Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties
21天前
已完结
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