Lv42
406 积分 2025-10-10 加入
Synergistic modification of sweet potato protein by ultrasound and succinylation: curcumin-loaded emulsion and application in meat products
2小时前
已完结
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
2小时前
已完结
Modulating mechanisms of pea protein fibrils on the interfacial distribution of diacylglycerol and structural rigidity of emulsion gel
3小时前
已完结
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
3小时前
已完结
Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate
1天前
已完结
Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths
1天前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
2个月前
已完结
Ultrasonic modified ovalbumin-fish oil emulsion gel: A novel strategy for replacing animal fat
2个月前
已完结
Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
4个月前
已完结
Characterization of different stages of Maillard reaction in soy: impact on physicochemical properties and immunogenicity of soy proteins
4个月前
已完结
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