Lv6
1762 积分 2023-11-17 加入
Sodium alginate-mediated interfacial structuring in soy protein-quercetin composite emulsions: A synergistic strategy for encapsulation and bioavailability enhancement of lipophilic bioactives
2天前
待确认
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance
4天前
已完结
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
4天前
已完结
Delineating the interaction mechanism of glabridin and ovalbumin by spectroscopic and molecular docking techniques
6天前
已完结
Exploring the mechanism of fatty acids to improve 3D printing precision of cassava starch gel
16天前
已完结
Plant protein/carbohydrate composites‐based food gels for plant‐based meat alternatives production: a review
1个月前
已完结
Antioxidant Activity of Peptides Derived from Egg White Proteins by Enzymatic Hydrolysis
1个月前
已完结
Antioxidant and anti-fatigue activities of egg white peptides prepared by pepsin digestion
1个月前
已完结
New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system
1个月前
已完结
Design of multi-nozzle fixture and incorporation of various hydrocolloids to regulate 3D printing efficiency and anti-dysphagia properties of strawberry- pea protein isolate gels
1个月前
已完结
皖公网安备34019202002308
