Lv3
286 积分 2025-09-16 加入
Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ‐carrageenan and gellan gum)
12天前
已关闭
Effects of polysaccharide charge characteristics and molecular architectures on the gel properties and in vitro digestibility of heat-induced sesame protein gels
12天前
已完结
Transglutaminase-mediated cross-linking in Torreya grandis protein bigels: Optimization of oleogel-to-hydrogel ratios for enhanced gel properties
18天前
已完结
Gelation potential of oat protein isolate: Influence of extraction method, gelling conditions, and enzymatic modification
1个月前
已完结
Investigation of a novel smart and active packaging materials: Nanoparticle-filled carrageenan-based composite films
1个月前
已完结
The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes
1个月前
已完结
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability
1个月前
已完结
Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.)
1个月前
已完结
Ultrasound-assisted Maillard reaction prepared whey protein isolate–arabinogalactan conjugates: Structural and functional properties
1个月前
已完结
A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions
1个月前
已完结
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