Lv4
466 积分 2024-12-16 加入
Regulating structural rigidity to enhance functional performance: Cooperative chemical unfolding and physical disruption in yeast protein
2个月前
已完结
The changed structures of Cyperus esculentus protein decide its modified physicochemical characters: Effects of ball-milling, high pressure homogenization and cold plasma treatments on structural and functional properties of the protein
3个月前
已完结
Natural yeast proteins as pickering particles: structural features driving their emulsification behavior
3个月前
已完结
Structure-function mechanism of TGase-induced soy-potato protein gels enhanced by ultrasound-pH shift treatment
3个月前
已完结
Effect of pH-shifting combined with ultrasound treatment on the physicochemical, structural, and gelation properties of oxidized pea protein isolate
7个月前
已关闭
The effect of enzymatic hydrolysis assisted glycosylation on the allergenicity and digestive characteristics of whey protein isolate
7个月前
已完结
Effects of ultrasound-assisted emulsification and enzyme-catalyzed cross-linking on the structural, rheological and digestive properties of myofibrillar protein-peanut oleosome emulsion gels
7个月前
已完结
Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions
8个月前
已完结
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery
11个月前
已完结
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