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44 积分 2023-09-10 加入
Performance valuation of the gel properties of starch-based hydrogel beads: Understanding the interaction between amylose and sodium alginate and the formation mechanism of the double network structure
1个月前
已完结
Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: effect of fibril aggregate structure
1个月前
已完结
Molecular and functional consequences of drying on edible dock powder: Impacts on wheat protein interactions, steamed bun properties, and simulated digestion enzyme inhibition
3个月前
已完结
Regulation Mechanism of Phenolic Hydroxyl Number on Self-Assembly and Interaction between Edible Dock Protein and Hydrophobic Flavonoids
3个月前
已完结
Insight into conformation and foaming properties of RuBisCO-enriched Edible dock leaf protein concentrates
3个月前
已完结
Construction of edible dock protein–polysaccharide micelles for delivering myricetin
3个月前
已完结
Exploring the role of protein fibrillation in modulating water-in-oil-in-water emulsion properties: a study on rice bran protein
4个月前
已关闭
Fibrils aggregation induced the conformationally flexible regions of rice bran protein to improve its stability of emulsion gel
4个月前
已完结
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
4个月前
已完结
Natural Phenolic‐Metal Framework Strengthened Mesona Chinensis Polysaccharides Microgels for Improved Viability of Probiotics to Alleviate the Liver Injury and Gut Microbiota Dysbiosis
6个月前
已完结
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