Lv2
120 积分 2025-11-09 加入
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
3个月前
已完结
Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction
3个月前
已关闭
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
3个月前
已关闭
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds
3个月前
已完结
Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate
3个月前
已完结
Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides
3个月前
已完结
Dietary Lycium barbarum Polysaccharide Modulates Growth Performance, Antioxidant Capacity, and Lipid Metabolism in Common Carp (Cyprinus carpio) Fed with High-Fat Diet
3个月前
已完结
[Effects of different extraction methods on chemical compositions and biological activities of polysaccharides from Lycium barbarum]
3个月前
已完结
Structural characteristics and structure-activity relationship of four polysaccharides from Lycii fructus
3个月前
已完结
The study of extraction polysaccharide from Lycium barbarum by microwave-enzyme synergistic method
3个月前
已关闭
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