Lv4
780 积分 2023-09-12 加入
Effect of Wet Ball Milling on the Emulsion Properties of Aged Soybean Protein Isolate Analyzed from Structure Changes
7小时前
已完结
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths
13小时前
已完结
Effects of different saccharides glycosylation modified soy protein isolate on its structure and film-forming characteristics
13小时前
已完结
Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions
14小时前
已完结
Production of microcapsules by Maillard reaction of soy protein isolate and sodium carboxymethyl cellulose for protection of bifidobacterium lactis
14小时前
已完结
Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
14小时前
已完结
Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties
15小时前
已完结
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
3天前
已完结
Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex
1个月前
已完结
Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction
3个月前
已完结
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