Lv2
130 积分 2024-05-14 加入
Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure
1个月前
已完结
Effects of antioxidants, proteins, and their combination on emulsion oxidation
1个月前
已完结
Maillard-Type Conjugates of Pumpkin Seed Protein with Different Polysaccharides as Novel Emulsion Stabilizers: Structure–Function Relationships and Emulsifying Performance
3个月前
已完结
Resveratrol in food systems: challenges, innovations, and health potential
3个月前
已关闭
Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin
3个月前
已完结
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
4个月前
已完结
Molecular-Level Understanding of Phase Stability in Phase-Change Nanoemulsions for Thermal Energy Storage by NMR Spectroscopy
4个月前
已关闭
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility
4个月前
已完结
Covalent and Noncovalent Complexation of Phosvitin and Gallic Acid: Effects on Protein Functionality and In Vitro Digestion Properties
4个月前
已完结
Reversible Control of Rheological Properties in Microgel Composites via Nanoparticle Aggregation
4个月前
已完结
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