Lv5
1440 积分 2024-08-08 加入
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
4天前
已完结
Effect of exogenous protein crosslinking on the physicochemical properties and in vitro digestibility of corn starch
4天前
已完结
Comparative efficacy of amino acid availability and peptidomic analysis of alternative proteins from different sources under dynamic in vitro protein digestion
5天前
已完结
Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes
5天前
已完结
Effect of different protein ratios on in vitro digestive properties of soybean-wheat co-precipitated protein high-moisture extrudates
5天前
已完结
Combined techniques for revealing the mechanism beneath the inhibition effects of pectin on gluten digestibility using static in vitro gastro-duodenal protocols
5天前
已完结
Ultrasound treatment on commercial pea protein isolates systems: Effect on structure, rheology and gelling properties
1个月前
已完结
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
1个月前
已完结
Effect of exogenous protein crosslinking on the physicochemical properties and in vitro digestibility of corn starch
1个月前
已完结
Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel
1个月前
已完结
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