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838 积分 2025-10-21 加入
Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
8天前
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
13天前
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
14天前
已完结
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
17天前
已完结
Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties
17天前
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
25天前
已完结
One-step ball milling of whole Spirulina biomass to produce emulsion gels for 3D printing and sesamol delivery
29天前
已完结
Fibrils aggregation induced the conformationally flexible regions of rice bran protein to improve its stability of emulsion gel
29天前
已完结
High internal phase Pickering emulsions for 3D printing constructed from enzyme deamidated peanut protein microgel particles
1个月前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
1个月前
已完结
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