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2 积分 2023-07-10 加入
Structural properties of Phoenix oolong tea polysaccharide conjugates and the interfacial stability in nanoemulsions
6天前
已完结
Protein-Polysaccharide Interactions for Stabilization of Food Emulsions
6天前
已完结
THE INTERACTION OF PROTEIN AND POLYPHENOL SPECIES IN READY TO DRINK BLACK TEA LIQUOR PRODUCTION
8天前
已完结
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues
13天前
已完结
Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization
13天前
已完结
Sediment in tea beverages: Formation mechanisms and reduction strategies
1个月前
已完结
Novel Antioxidant Peptides Purified from Mulberry (Morus atropurpurea Roxb.) Leaf Protein Hydrolysates with Hemolysis Inhibition Ability and Cellular Antioxidant Activity
1个月前
已完结
Reverse microemulsion prepared by AOT/CTAB/SDS/Tween80 for extraction of tea residues protein
1个月前
已完结
Effect of saccharide structure on pea protein glycosylation and functionality
1个月前
已完结
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
1个月前
已完结
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