Lv11
70 积分 2024-11-26 加入
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
6小时前
已完结
Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content
7小时前
已完结
Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene
1个月前
已完结
Isolation, molecular characterization and antioxidant activity of a water-soluble polysaccharide extracted from the fruiting body of Termitornyces albuminosus (Berk.) Heim
2个月前
已完结
High-resolution method for isocratic HPLC analysis of inulin-type fructooligosaccharides
2个月前
已完结
Physicochemical and rheological properties of cross-linked inulin with different degree of polymerization
2个月前
已完结
Improvement of myocardial injury and gut microbiota disturbance in type 2 diabetic mice by inulin with various degrees of polymerization
2个月前
已完结
Applications of Microbial Enzymes in Food Industry
2个月前
已关闭
Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
2个月前
已完结
Production of high- and low-molecular weight fucoidan fragments with defined sulfation patterns and heightened in vitro anticancer activity against TNBC cells using novel endo-fucanases of the GH107 family
2个月前
已完结
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