Lv4
418 积分 2025-11-13 加入
A two-stage Maillard temperature control strategy in the cooling direction improves the emulsifying properties of sunflower seed protein
4天前
已完结
Understanding the air-water interfacial behavior of suspensions of wheat gliadin nanoparticles
20天前
已完结
Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles
21天前
已完结
Characterization of bacterial cellulose nanofibers/soy protein isolate complex particles for Pickering emulsion gels: The effect of protein structure changes induced by pH
25天前
已完结
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems
1个月前
已完结
Mechanism of texture formation in dried fruits and vegetables: from macroscopic to the molecular level
2个月前
已完结
Effect of electron beam irradiation on the property of oat and barley proteins and their interaction with major flavor compounds
2个月前
已完结
Endogenous gliadin/glutenin fractions regulate the short/long-term retrogradation behavior of starch-gluten gels
2个月前
已完结
Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations
2个月前
已完结
Modulation of surface properties and emulsifying properties of gliadin particles by alkyl gallates: Effects of pH and alkyl chain length
3个月前
已完结
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