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冷酷的夏菡
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440 积分
2024-07-28 加入
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Interaction of soy protein isolate with hydroxytyrosol based on an alkaline method: Implications for structural and functional properties
1小时前
待确认
Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions
6天前
已完结
Effect of combined enzyme and ultrasound treatment on the structure and gel properties of soy protein isolate: A comparative study of alkaline protease and pepsin
6天前
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Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction
7天前
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Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review
7天前
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Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review
7天前
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Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
7天前
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Functional pH-sensitive film based on pectin and whey protein for grape preservation and shrimp freshness monitoring
20天前
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Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides
20天前
已完结
Pectin-coated whey protein isolate/zein self-aggregated nanoparticles as curcumin delivery vehicles: Effects of heating, pH, and adding sequence
20天前
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