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Combining different ionic polysaccharides and pH treatment improved functional properties of soybean protein amyloid fibrils through structural modifications
7个月前
已完结
Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties
7个月前
已完结
Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
7个月前
已完结
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
7个月前
已完结
Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides
7个月前
已完结
Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites
7个月前
已完结
Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
7个月前
已完结
Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes
7个月前
已完结
Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
7个月前
已完结
Advancements in texturization processes for the development of plant-based meat analogs: a review
7个月前
已完结
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