Lv42
562 积分 2024-10-26 加入
Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein
1天前
已完结
Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
2天前
已完结
Conformational engineering and functional enhancement of pea protein via a two-step Na2CO3-Acidification process
8天前
已完结
Optimized complex coacervation and tailored cross-linking of faba protein–xanthan gum complexes for enhanced structural stability and emulsifying performance
8天前
已完结
Gelatin-sodium alginate-polyphenol emulsion filled hydrogel beads: preparation, characterization and encapsulation ability of Lactobacillus plantarum
21天前
已完结
Soy Protein Isolate Antibacterial Film Based on Natural Halloysite Nanotubes Loaded with Thymol: Preparation, Characterization and Fresh-Keeping Applications
21天前
已完结
Protection of echium oil by microencapsulation with phenolic compounds
1个月前
已完结
Application of yellow mustard mucilage in encapsulation of essential oils and polyphenols using spray drying
1个月前
已完结
Advances in essential oil co-encapsulation: Synergistic interactions, fabrication strategies, functional properties, and applications in food and biomedicine
1个月前
已完结
Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols
1个月前
已完结
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