Lv47
664 积分 2023-10-09 加入
Recent advances in polysaccharide-protein complex coacervates for food applications
2天前
已完结
How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?
24天前
已完结
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
24天前
已完结
Exploring the effects of phosphorylated long-chain inulin with varying degrees of substitution on the physicochemical properties and structure of unfermented wheat dough
24天前
已完结
Non-covalent interaction of the plant protein composites-proanthocyanidins and the utilization in oil in water emulsions
28天前
已完结
Thermostable conformational transition unfavorable to the foaming stability of ovalbumin: Emphasizing structure and function relationship
29天前
已完结
Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization
1个月前
已完结
Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides
1个月前
已完结
Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes
1个月前
已完结
pH-induced adsorption behavior and foaming properties of ovalbumin-lysozyme heteroprotein complexes at the air-water interface: Multi-spectroscopy and molecular dynamics simulations
1个月前
已完结
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