Lv5
910 积分 2022-12-06 加入
Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior
23天前
已完结
Influence of metal-phenolic networks on the properties of soy protein isolates gels
24天前
已完结
Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion
24天前
已完结
Advancing self‐healing soy protein hydrogel with dynamic Schiff base and metal‐ligand bonds for diabetic chronic wound recovery
24天前
已完结
Protein blend extrusion: Crafting meat analogues with varied textural structures and characteristics
24天前
已完结
Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management
24天前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
25天前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
28天前
已完结
VEGFA and APOE regulate distinct functional states of mast cells in hepatocellular carcinoma: A single-cell transcriptome analysis
1个月前
已完结
Fermented ginseng powder enriched with rare ginsenosides ameliorates high-fat diet-induced obesity by modulating adipogenesis and inflammation
1个月前
已完结
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