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204 积分 2025-09-15 加入
Natural polysaccharides mediated "low-molecular-bridging" network in fermented soybean protein gels: Interaction, microstructure, and rheological properties
5天前
已完结
Natural polysaccharides mediated "low-molecular-bridging" network in fermented soybean protein gels: Interaction, microstructure, and rheological properties
1个月前
已完结
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
1个月前
已完结
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
1个月前
已完结
Interaction of the Exopolysaccharide from Lactobacillus plantarum YW11 with Casein and Bioactivities of the Polymer Complex
2个月前
已完结
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization
2个月前
已完结
The structure-activity relationship of polysaccharides in fruits and vegetables and interaction between polysaccharides and anthocyanins/proteins: A review
3个月前
已完结
Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides
3个月前
已完结
Enzymatic hydrolysis of cassava leaf proteins unlocks antioxidant and therapeutic peptides: Alcalase-derived bioactives target oxidative stress pathways
3个月前
已完结
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