Lv11
80 积分 2025-10-10 加入
Enhancing the quality of fat-reduced pork batter with soybean protein-chitosan nanoparticles based Pickering emulsion
1小时前
待确认
Effects of weak acids and sodium salts on texture and flavor of high-moisture extruded Alaska pollock/plant protein blends
10天前
已完结
Spatially engineered myofibrillar protein and chitosan interfaces for controlled lipid digestion and postprandial metabolic response
10天前
已完结
Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan
10天前
已完结
Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions
10天前
已完结
Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress
10天前
已完结
Chymopapain-mediated glycosylation of fish gelatin in supercooled versus liquid states: Structural editing mechanisms and phase-dependent cryoprotection in surimi gels
10天前
已完结
Maillard reaction-mediated “glycation armor” in fermented soy protein isolate: Elucidating gel structural and oral processing behavior
10天前
已完结
Structural basis of the cryoprotective sol-gel transition in a Phyllanthus emblica L. polysaccharide fraction for frozen dough applications
11天前
已完结
Controlling starch multi-scale structure and physicochemical properties of freeze-thawed dough with different levels of Artemisia sphaerocephala Krasch gum
11天前
已完结
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