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140 积分 2024-11-07 加入
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
4小时前
已完结
Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy‐ and Plant‐Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
23天前
已完结
Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment
23天前
已完结
A Review of Polysaccharide-Protein Interactions in Food Systems: Mechanisms, Stability, and Applications
1个月前
已完结
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
1个月前
已完结
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
1个月前
已完结
Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE
1个月前
已完结
The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients
1个月前
已完结
Functional properties and structural characteristics of phosphorylated pea protein isolate
1个月前
已完结
Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates
1个月前
已完结
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