Lv5
808 积分 2025-10-21 加入
Salt-Promoted Fibrillation of Legume Proteins Enhanced Interfacial Modulus for Stabilization of HIPEs Encapsulating Carotenoids with Improved Nutritional Performance
1天前
已完结
Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials
13天前
已完结
Overexpression of ETV2 in BMSCs promoted wound healing in cutaneous wound mice by triggering the differentiation of BMSCs into endothelial cells and modulating the transformation of M1 phenotype macrophages to M2 phenotype macrophages
14天前
已完结
Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
1个月前
已完结
The mechanism of the enhanced emulsifying properties of peanut protein after fibrillation: New insights from aspects of fibril length, thickness and flexibility
1个月前
已完结
Influence of whey isolate protein emulsion gels substitution ratio on structural, sensory and rheological properties of chicken paste and its suitability for 3D printing
2个月前
已完结
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
2个月前
已完结
Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties
2个月前
已完结
Induction of beta-lactoglobulin amyloid fibril formation by acid heating to reduce allergenicity and improve functional properties: Insights from structural changes and protein hydrolysis
2个月前
已完结
One-step ball milling of whole Spirulina biomass to produce emulsion gels for 3D printing and sesamol delivery
2个月前
已完结
皖公网安备34019202002308
