Lv4
538 积分 2025-10-21 加入
Overexpression of the Peanut AhDGAT3 Gene Increases the Oil Content in Soybean
3天前
已关闭
Production and Purification of Soy Leghemoglobin from Pichia pastoris Cultivated in Different Expression Media
3天前
已完结
Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise
3天前
已完结
Fabrication of edible inks for 3D food printing: High internal phase Pickering emulsions stabilized by polysaccharide-polyphenol particles
4天前
已完结
Pleurotus eryngii albumin-stabilized high internal phase Pickering emulsion for synergistic dual-bioactive delivery and high-fidelity 3D printing
4天前
已关闭
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility
8天前
已完结
Alleviation effect of lutein Pickering emulsion formed by casein-dextran conjugates through Maillard reaction against blue light retinal degeneration
8天前
已完结
Ovalbumin-flaxseed gum dry Maillard covalent reaction improves the properties of the complex emulsion
8天前
已完结
Construction of HIPPEs based on sea bass protein-konjac glucomannan complexes for the delivery of astaxanthin, DHA and EPA
8天前
已完结
Molecular insights into whey protein fibril-sodium alginate-piperine complexes for stabilizing astaxanthin emulsions with improved bioaccessibility
9天前
已完结
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