Lv2
110 积分 2025-04-03 加入
Application of SPI incorporated with OSA rice starch ester composite film on the preservation of chilled beef
5天前
已完结
Investigation of the formation mechanism of the oxidized soybean protein/linoleic acid aggregates: Effect of heating treatment on the soybean protein emulsion structure, antioxidant properties and accessibility of vitamin D3
5天前
已完结
Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms
6天前
已完结
Octenylsuccinylated Starch and Pea Protein-Stabilized Emulsions Enhance Lutein Stability and Bioavailability
11天前
已完结
Formation of Amyloid Fibrils from Kidney Bean 7S Globulin (Phaseolin) at pH 2.0
11天前
已完结
Particle formation and gelation of soymilk: Effect of heat
1个月前
已完结
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
3个月前
已完结
Preparation, characterization and functional properties of ternary composite nanoparticles for enhanced water solubility and bioaccessibility of lutein
3个月前
已完结
Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods
3个月前
已完结
Solvent tuning configurational conversion of lycopene aggregates in organic-aqueous mixing solvent
3个月前
已完结
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