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54 积分 2025-07-07 加入
Maillard reaction-mediated “glycation armor” in fermented soy protein isolate: Elucidating gel structural and oral processing behavior
1个月前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
1个月前
已完结
Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction
1个月前
已完结
Construction of protein-polysaccharide complexes: Category, organoleptic impaction and application in the food industry
1个月前
已完结
Functional colloids from proteins and polysaccharides for food applications
1个月前
已完结
Functional colloids from proteins and polysaccharides for food applications
1个月前
已完结
Composite gels prepared from pea protein isolate and Ficus awkeotsang makino pectin: Spontaneous gelation behavior, microstructures, and formation mechanism
1个月前
已完结
Rheological properties of chia seed gum extracted by high-speed shearing and its comparison with commercial polysaccharides
1个月前
已完结
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength
1个月前
已完结
Research progress of protein complex systems and their application in food: A review
1个月前
已完结
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