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Innovative Processing Technologies as Structure-Engineering Tools for Soy Protein Hydrocolloids: A Mechanistic Review of Molecular Assembly, Interfacial Functionality, and Digestive Behavior
1个月前
已完结
A high proportion of A2 β-casein in β-casein impairs the gel properties of fermented milk by affecting protein aggregation following heat treatment
1个月前
已完结
Innovative Processing Technologies as Structure-Engineering Tools for Soy Protein Hydrocolloids: A Mechanistic Review of Molecular Assembly, Interfacial Functionality, and Digestive Behavior
1个月前
已完结
Precision deconstruction of whole bamboo shoots via enzyme–homogenization cascade: Unlocking endogenous bioactives and enhancing suspension stability
1个月前
已完结
Engineering peptide-functionalized fermented milk with enhanced DNA-protective, antioxidant and anti-inflammatory properties via ultrasound-assisted enzymolysis
1个月前
已完结
Engineering peptide-functionalized fermented milk with enhanced DNA-protective, antioxidant and anti-inflammatory properties via ultrasound-assisted enzymolysis
1个月前
已完结
Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation
1个月前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
2个月前
已完结
Structural modification of pea protein via high-energy fluidic microfluidizer: Mechanistic insights into enhanced solubility and acid-induced gelation properties
2个月前
已完结
Synergistic construction of whey protein isolate-Irpex lacteus polysaccharide gel via Lacticaseibacillus paracasei JY091 fermentation: Insights from multi-scale structure to enhanced functionality
2个月前
已完结
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