Lv43
740 积分 2025-07-28 加入
The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes
8天前
已完结
Gum Arabic mediated synthesis of glyco-pea protein hydrolysate via Maillard reaction improves solubility, flavor profile, and functionality of plant protein
8天前
已完结
Controlled self-assembly of plant proteins into high-performance multifunctional nanostructured films
8天前
已完结
Light Control of Protein Solubility Through Isoelectric Point Modulation
8天前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
8天前
已完结
Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress
8天前
已完结
Formation and Characterization of Noncovalent Walnut Protein Hydrolysate-Polyphenol Complexes: Role of Polyphenol Diversity in Functional Modulation
8天前
已完结
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
10天前
已完结
Protein-based pickering emulsion and oil gel prepared by complexes of zein colloidal particles and stearate
11天前
已完结
Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles
11天前
已完结
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