Lv7
3564 积分 2025-01-06 加入
W1/O/W2 emulsion stabilized by β-lactoglobulin/exopolysaccharides/epigallocatechin gallate complex: Protective effects on Lactobacillus plantarum A81 during storage, pasteurization and gastrointestinal digestion
1天前
已完结
Structural identification and antioxidant activity of soybean protein isolate-exopolysaccharides-chlorogenic acid ternary complex
1个月前
已完结
An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157
1个月前
已完结
Electrochemical study of the Maillard reaction
1个月前
已完结
Interfacial stabilization using complexes of plant proteins and polysaccharides
1个月前
已完结
Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions
2个月前
已完结
Novel a-linolenic acid emulsions stabilized by octenyl succinylated starch -soy protein-epigallocatechin-3-gallate complexes: Characterization and antioxidant analysis
3个月前
已完结
Modification of Inca peanut albumin–polyphenol conjugates by chitosan through laccase catalysis: Structural, interfacial, and functional properties
3个月前
已完结
Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface
3个月前
已完结
Effect of Epigallocatechin-3-Gallate Modification on the Structure, Hydrophilicity and Pickering Emulsion Stability of Rice Bran Protein-Polysaccharide-Phenol Natural Complex
3个月前
已完结
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