Lv3
298 积分 2024-09-09 加入
Effect of ultrasonication on the protein–polysaccharide complexes: a review
14天前
已完结
Impact of pH and protein/polysaccharide ratio on phycocyanin-okra polysaccharides complex
14天前
已完结
Effect of ultrasonic degradation on the physicochemical characteristics, GLP-1 secretion, and antioxidant capacity of Polygonatum cyrtonema polysaccharide
17天前
已完结
Ultrasonic degradation of Dendrobium officinale polysaccharide: Kinetics, structural modification, and its impact on wheat starch digestibility
17天前
已完结
Changes in the fabrication and structure of soybean hull polysaccharide–soybean isolate protein–soy isoflavones nano capsules: Effects of ultrasonic treatment
1个月前
已完结
Interaction mechanisms of peanut protein isolate and high methoxyl pectin with ultrasound treatment: The effect of ultrasound parameters, biopolymer ratio, and pH
1个月前
已完结
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
1个月前
已完结
Comparative study of interaction and complex formation of Tremella fuciformis polysaccharide with whey protein, lentil protein, and soy protein isolates
1个月前
已完结
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
1个月前
已完结
Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes
1个月前
已完结
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