Lv3
268 积分 2025-11-04 加入
Nonlinear rheology of high-solids soy protein isolate/gliadin/glutenin blends by large amplitude oscillatory shear: roles of gliadin/glutenin ratio, protein content and temperature
1个月前
已完结
Formation of soy protein amyloid fibrils-tannic acid complexes: structure remodeling of fibrils and enhanced antioxidant properties
1个月前
已完结
The mathematics of oscillatory recovery rheology with applications to experiments, the Cox-Merz rules, and the nonlinear modeling of common amplitude sweep behaviors
2个月前
已完结
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
3个月前
已完结
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
4个月前
已完结
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
4个月前
已完结
Ultrasonic pretreatment synergized with polysaccharide glycosylation using different functional groups for fish gelatin: Functional properties, rheological analysis, and molecular mechanisms
4个月前
已关闭
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile
4个月前
已完结
Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide
4个月前
已关闭
Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides
4个月前
已完结
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