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44 积分 2024-07-28 加入
Effect of epicatechin gallate on the glycosylation of soybean protein isolate-lutein complexes with inulin-type fructans and the protective failure point of glycosylated proteins
11天前
已完结
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
11天前
已完结
Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes
17天前
已完结
Remodeling the structure of soy protein fibrils to hydrogels for co-encapsulation of (−)-epigallocatechin gallate (EGCG) and curcumin: Role of EGCG
25天前
已完结
The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties
25天前
已完结
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W
3个月前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein-polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
5个月前
已完结
The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances
5个月前
已完结
Improved chemical and gastrointestinal stability of natural proanthocyanidins encapsulated in hydrolyzed soy protein-based nanoparticles
5个月前
已完结
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