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130 积分 2025-11-13 加入
Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature
16小时前
已完结
Effects of condensed vs hydrolysable tannins on gluten film strength and stability
17小时前
已完结
Multiple non-covalent interactions used to construct epigallocatechin gallate-sophorolipid-wheat gliadin nanoparticles: Enhanced stability and delivery performance in digestion
17小时前
求助中
Ultrasound-assisted fermentation effectively alleviates the weakening of wheat gluten network caused by long-chain inulin and the underlying mechanism
1个月前
已完结
The potential of nanoscale polysaccharides for the cryoprotection of deep-frozen food products
1个月前
已完结
Underlying the regulatory mechanism of κ-carrageenan on improving the water holding capacity of myofibrillar protein gels at different NaCl levels: Emphasis on aggregation behaviour and molecular docking during heating process
2个月前
已关闭
Ferulic Acid vs. p-Coumaric Acid: Divergent Effects on Gluten/Glutenin/Gliadin Multi-level Structure and Physicochemical Properties—From Aggregation Behavior and Spatial Conformation Perspective
2个月前
已完结
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
2个月前
已完结
Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects
2个月前
已完结
Unveiling the hypoglycemic of hesperetin-Cu(II) complex: impact on the physicochemical properties and digestibility of gelatinized corn starch
2个月前
已完结
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