Lv4
574 积分 2024-11-02 加入
Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure
2天前
已完结
Mechanism of interaction between astaxanthin and soy protein fibrils: Effects on complexes structure, rheological properties and bioaccessibility
19天前
已完结
Pumpkin seed protein as a carrier for Astaxanthin: Molecular characterization of interactions and implications for stability
19天前
已完结
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification
1个月前
已完结
Ultrasound and enzymolysis pretreatment induce pea protein to form new fibrils for efficient delivery of astaxanthin
1个月前
已完结
Astaxanthin complexes of five plant protein fibrils: Aggregation behavior, interaction, and delivery properties
1个月前
已完结
Multifractal characterization of fried foods pore microstructure
2个月前
已完结
Effects of the Order of Ingredient Addition on Meat Analog Formation
2个月前
已完结
Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk
2个月前
已完结
Natural sweeteners: Sources, extraction and current uses in foods and food industries
2个月前
已完结
皖公网安备34019202002308
