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38 积分 2025-12-29 加入
Soluble Pea Protein Aggregates Form Strong Gels in the Presence of κ-Carrageenan
1个月前
已完结
Protein–polysaccharide interactions
1个月前
已完结
The relationship between the secondary structure and the emulsifying ability of protein-based particles and the Pickering emulsions stabilized by the zein–lysine complex
1个月前
已完结
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
2个月前
已完结
Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating
2个月前
已完结
Stabilization of oil-in-water emulsion gels by pH-induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum
4个月前
已完结
Synergistic antimicrobial hybrid bio-surface formed by self-assembled BSA nanoarchitectures with chitosan oligosaccharide
4个月前
已完结
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