Lv4
430 积分 2024-10-24 加入
Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities
15小时前
已完结
New insights into the strengthening of fibre-based emulsion gels by phenolic compounds
7天前
已完结
New insights into the strengthening of fibre-based emulsion gels by phenolic compounds
7天前
已关闭
Noncovalent interaction between proanthocyanidins and soy protein isolate fibers: structure, functionality and interaction mechanism
7天前
已完结
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions
15天前
已完结
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum
1个月前
已完结
Proteomic Analysis of Common Bean (Phaseolus vulgaris L.) by Two-Dimensional Gel Electrophoresis and Mass Spectrometry
1个月前
已关闭
Preventive efficacy of sprouting black soybean peptides on high‐salt diet‐induced hypertension in mice
2个月前
已完结
Effect of microwave irradiation on the functional properties, digestion behavior, and structural characteristics of protein isolate from black beans (Phaseolus vulgaris L.)
2个月前
已关闭
Construction of self-assembling hydrogels by interaction of soy protein nanofibrils with polyphenols: insights from intermolecular interaction and gel properties
2个月前
已完结
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