Lv11
10 积分 2024-09-18 加入
Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties
44分钟前
已完结
Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification
55分钟前
已完结
Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilised by bovine serum albumin‐glucose conjugates with different degree of glycation
1小时前
已完结
Non-extractable polyphenols from blue honeysuckle fruit pomace with strong antioxidant capacity: Extraction, characterization, and their antioxidant capacity
1小时前
已完结
Effects of pre-emulsion prepared using sucrose esters with different hydrophile-lipophile balances on characteristics of soy protein isolate emulsion films
2小时前
已完结
Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions
3小时前
已完结
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