Lv7
5000 积分 2022-09-10 加入
Yeast vs Plant Protein Isolates: Structure–Function for Food Interfaces, High-Solids Rheology, Thermal Stability, and In Vitro Digestibility
1天前
待确认
Soy Protein-Stabilized O/W Emulsions and Emulsion Gels: Comparative Analysis of the Physical and Oxidative Stability of Monodisperse and Polydisperse Systems Formulated by Microchannel Emulsification and Rotor–Stator Homogenization
8天前
已完结
Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation
8天前
已完结
Legume Protein‐Based Hydrogel Intermolecular Forces: Measurement, Modification, and Food Applications
11天前
已完结
Preparation and functional properties of ferulic acid–protein complexes from wheat bran
12天前
已完结
Fusion Aptamer-Lactoferrin Delivery System for Targeted Delivery to Adipose Tissue and the Amelioration of Obesity
13天前
已完结
Oral Evolution of Saliva Foam and Its Regulation on Aroma Release
22天前
已完结
Engineering Metal–Phenolic Network Nanoparticles via Microfluidics
22天前
已完结
Protein Adsorption and Coordination-Based End-Tethering of Functional Polymers on Metal–Phenolic Network Films
23天前
已完结
Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites
1个月前
已完结
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