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47 积分 2025-04-10 加入
Stability, rheological behavior and microstructure of Pickering emulsions co-stabilized by soy protein and carboxymethyl chitosan
10小时前
已完结
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers
21天前
已完结
The effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications
1个月前
已完结
Improving functional and interfacial performance of whey protein by pH shift combined with enzymatic glycosylation modification and its effect on high internal phase emulsions
1个月前
已完结
Comparison of formation and structural characteristics of amyloid fibrils of peanut protein isolate after hydration treatment at different pH
1个月前
已完结
Underlying mechanism of enzymatic deamidation combined with glycosylation on the behaviour of rice protein emulsion gel under different degrees of deamidation: Focus on protein structural changes, interfacial behavior and emulsion characterization
2个月前
已完结
Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
3个月前
已完结
Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream
3个月前
已完结
Surface-property regulation of zein/soy protein isolate/inulin ternary nanoparticles via pH-ultrasound-shifting: Improved stability and redispersibility
3个月前
已完结
Unlocking the antioxidant potential of wheat gluten: structural transitions and peptide release driven by ultrasonication-assisted pH shifting
3个月前
已完结
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