Lv5
1060 积分 2025-09-30 加入
The Idesia polycarpa genome provides insights into its evolution and oil biosynthesis
1个月前
已完结
Dual modification of soy protein isolate by phlorotannins and enzymatic hydrolysis: Stability and digestive properties
1个月前
已完结
Designing soy protein amyloid fibrils-high methoxyl pectin composite gel as a potential dysphagia food: Focus on interaction exploration and delivery properties
1个月前
已完结
Triple cascade response mediated “transparent-tough” protein-polysaccharide gel network: Focusing on optical characteristics and mechanical properties
1个月前
已完结
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
1个月前
已完结
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective
1个月前
已完结
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
1个月前
已完结
Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction
1个月前
已完结
Monitoring oxidative stability of oleogels and oils by vibrational spectroscopic techniques
1个月前
已完结
Assessment of oxidative behaviour in polyunsaturated fatty acid-rich oils using spectroscopic techniques and multivariate analysis
2个月前
已完结
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