Lv511
882 积分 2023-11-17 加入
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
5天前
已完结
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
28天前
已完结
High internal phase Pickering emulsions via complexation of cellulose nanofibrils and nanochitin: Enhanced interfacial adsorption and structured aqueous network
1个月前
已完结
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review
1个月前
已完结
Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance
1个月前
已完结
Effect of phlorotannins modification on the physicochemical, structural and functional properties of soybean protein isolate and controlled hydrolysates: Covalent and non-covalent interactions
1个月前
已完结
Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin
1个月前
已完结
Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation
2个月前
已完结
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
2个月前
已完结
Revealing the interaction mechanism and emulsion properties of carboxymethyl cellulose on soy protein isolate at different pH
2个月前
已完结
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