Lv51
920 积分 2025-10-04 加入
Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions
3小时前
已完结
Aroma compounds retention and release from protein-polysaccharide-based bilayer emulsion gels: A thermodynamic and kinetic study
15天前
已完结
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
1个月前
已完结
Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil
2个月前
已完结
Mechanistic investigation on binding interaction of konjac glucomannan with Zanthoxylum armatum DC. seed glutelin in solution
2个月前
已完结
Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins
2个月前
已完结
Construction of a plant-based egg analogue via a multicomponent emulsion-gel strategy: Processing diversity, freeze-thaw stability and nutritional performance
2个月前
已完结
Possibilities and limitations in the analysis of covalent interactions between phenolic compounds and proteins
2个月前
已完结
Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities
2个月前
已完结
Current Advances on Modified Atmosphere Packaging in Innovative Fruit Preservation
3个月前
已完结
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