Lv1
26 积分 2025-01-17 加入
Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality
24天前
已完结
Preparation of high-solubility rice protein using an ultrasound-assisted glycation reaction
2个月前
已完结
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins
2个月前
已完结
Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin
2个月前
已完结
Tailoring anthocyanin stability with pea–rice proteins and fructooligosaccharides: A microencapsulation study using double emulsion
3个月前
已完结
Development of polysaccharide-complexed nano-sized rice protein dispersion
3个月前
已完结
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
3个月前
已完结
Development of polysaccharide-complexed nano-sized rice protein dispersion
3个月前
已完结
Potato protein/sugar beet pectin glycation conjugates: ultrasound-assisted preparation and their applications as carriers of anthocyanins
3个月前
已完结
皖公网安备34019202002308
