Lv7
3574 积分 2025-01-06 加入
An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157
5天前
已完结
Electrochemical study of the Maillard reaction
7天前
已完结
Interfacial stabilization using complexes of plant proteins and polysaccharides
7天前
已完结
Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions
1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
1个月前
已完结
Modification of Inca peanut albumin–polyphenol conjugates by chitosan through laccase catalysis: Structural, interfacial, and functional properties
2个月前
已完结
Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface
2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
2个月前
已完结
Preparation and characterization of covalent starch-protein-tea polyphenol complexes with enhanced interfacial properties
2个月前
已完结
Investigation of physical stability of Pickering emulsion based on soy protein/β‐glucan/coumarin ternary complexes under subcritical water condition
2个月前
已完结
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