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150 积分 2025-01-04 加入
Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration
14小时前
已完结
The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat‐induced gels
14小时前
已完结
Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility
14小时前
已完结
κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions
14小时前
已完结
Discovery of Potential Protein Markers Associated with Quality Characteristics of Antarctic Krill (Euphausia superba) Surimi Gel
14小时前
已完结
Hierarchical assembly and digestive resistance of starch-unsaturated fatty acid complexes regulated by ultrasound-assisted high-pressure microfluidization
3个月前
已完结
Fabrication and characterization of tea seed starch-tea polyphenol complexes
5个月前
已完结
An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex
5个月前
已完结
Mechanism of the synergistic enhancement of digestive resistance in steamed cold noodles by V-type starch-tea polyphenols interactions
5个月前
已关闭
Rheological properties, multiscale structure, and in vitro digestibility of a maize starch–konjac glucomannan–bamboo leaf flavonoid complex modified by dynamic high-pressure microfluidization
5个月前
已完结
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