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16 积分 2025-10-22 加入
Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties
25天前
已完结
Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
25天前
已完结
Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin
29天前
已完结
The effect of corn starch on the mechanism and printing characteristics of Sa-son seed gum-whey protein
1个月前
已完结
Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing
1个月前
已关闭
Development of chondroitin sulfate-modified quinoa protein isolate-dihydromyricetin composite nanoparticles: Focus on naringenin delivery, cell cytoprotective ability and anti-inflammatory effects
1个月前
已完结
Cellulose nanocrystals-gelatin composite hydrocolloids: Application to controllable responsive deformation during 3D printing
1个月前
已完结
Fabrication of edible inks for 3D food printing: High internal phase Pickering emulsions stabilized by polysaccharide-polyphenol particles
1个月前
已完结
3D printing-driven functional food innovation: construction of personalized nutritional system and precise regulation mechanism of texture structure
1个月前
已完结
Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity
1个月前
已完结
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