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1408 积分 2024-10-29 加入
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review
27天前
已完结
Insight on the interaction between chickpea protein isolate and dextran: Structural analysis, functional characterization and co-encapsulated W/O/W emulsion formation
3个月前
已完结
Revealing the mechanism underlying the viscosity improvement of rice protein yogurt by the presence of in-situ-produced dextrans
3个月前
已完结
Effects of high temperature, high pressure, and high shear during extrusion on maize starch-fish protein extrudates: Based on physical properties and multiscale structure
3个月前
已完结
The multifunctional role of hydrocolloids in modulating retrogradation, starch hydrolysis, and the gut microbiota
3个月前
已完结
Plant-based protein amyloid fibrils: Origins, formation, extraction, applications, and safety
3个月前
已完结
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
4个月前
已完结
Mechanism of high intensity ultrasonic treatment combined with β-glucan affecting the structure of highland barley protein to improve the stability of highland barley milk
4个月前
已完结
The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate
4个月前
已完结
Characterization of astaxanthin‐loaded Pickering emulsions stabilized by conjugates of pea protein isolate and dextran with different molecular weights
4个月前
已完结
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