Lv5
890 积分 2024-10-19 加入
Mechanism of interaction between astaxanthin and soy protein fibrils: Effects on complexes structure, rheological properties and bioaccessibility
11小时前
待确认
Transglutaminase modification affects in vitro gastric digestion of pea protein and duodenal lipolysis of emulsions
9天前
已完结
Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions
9天前
已完结
Characterization of transglutaminase-crosslinked black bean-whey dual protein complexes for constructing oleogel-based emulsions and application in low-fat salad dressings
11天前
已完结
Ultrasound-assisted transglutaminase modification regulates the structure-interface-digestion relationship of basa fish myofibrillar protein-stabilized emulsions
11天前
已完结
Toward sustainable plant-based foods: Physicochemical and nutritional evaluation of hemp seed tofu-like gel prepared with various coagulants
11天前
已完结
Transglutaminase (TGase)-crosslinked Cyperus esculentus protein and whey protein complexes as Pickering stabilizers for melt-resistant ice cream
11天前
已完结
Structure of yuba films at the air/liquid interface as effected by the interfacial adsorption behavior of protein aggregates
1个月前
已完结
Dose-dependent ultrasound mediated TGase catalysis: Mechanistic insights into the dynamic balance between protein unfolding and covalent cross-linking for yeast protein film modification
4个月前
已完结
Effects of ultrasound-assisted extraction and transglutaminase treatment on the physicochemical properties of protein from Stropharia rugosoannulata
4个月前
已完结
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