Lv580
1330 积分 2024-10-09 加入
Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate
8天前
已完结
Hawthorn pectin/soybean isolate protein hydrogel bead as a promising ferrous ion-embedded delivery system
8天前
已完结
Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties
1个月前
已完结
Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility
1个月前
已完结
Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world
1个月前
已完结
Characterization of the Fibrillation of Pumpkin Seed Protein: Kinetics, Structure, and Fibril-Forming regions
2个月前
已完结
Fabrication of resveratrol-loaded soy protein isolate-glycyrrhizin nanocomplex for improving bioavailability via pH-responsive hydrogel properties
2个月前
已完结
Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches
3个月前
已完结
Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties
3个月前
已完结
Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
3个月前
已完结
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