Lv1
40 积分 2024-07-01 加入
Molecular basis of film formation from a soybean protein: comparison between the conformation of glycinin in aqueous solution and in films
5个月前
已完结
Fabrication and characterization of curcumin-encapsulated composite nanoparticles based on soybean protein isolate hydrolysate/soybean polysaccharides: Interaction mechanism, stability and controlled release properties
5个月前
已完结
Decoding bitter peptides in soy sauce: From identification to mechanism in bitter taste formation
5个月前
已完结
Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties
6个月前
已完结
Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions
7个月前
已完结
Functional, structural properties and interaction mechanism of soy protein isolate nanoparticles modified by high-performance protein-glutaminase
7个月前
已完结
Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins via an in vitro dynamic gastrointestinal digestion model
7个月前
已完结
The effect of alginates on in vitro gastric digestion of particulated whey protein
7个月前
已完结
Chitosan and chitosan oligosaccharide influence digestibility of whey protein isolate through electrostatic interaction
7个月前
已完结
Interaction of soy protein isolate with vitamin B12 during digestion: Focus on the binding mechanism, structure, and functional properties
8个月前
已完结
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