Lv3
340 积分 2022-10-26 加入
Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
1天前
已完结
A Flatworm‐Like Hydrogel with Surface Double‐Network Structure for Re‐Programmable Multimode Actuations
3个月前
已完结
Solid‐State Electrolytes for Lithium Metal Batteries: State‐of‐the‐Art and Perspectives
3个月前
已完结
A Fluorescent Polyvinyl Alcohol Film with Efficient Photodynamic Antimicrobial Performance Enabled by Berberine/Phytic Acid Salt for Food Preservation
3个月前
已完结
Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interface
6个月前
已完结
Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20
6个月前
已完结
Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio
10个月前
已关闭
Protein–polysaccharide interactions and aggregates in food formulations
10个月前
已完结
Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface
10个月前
已完结
Protein–polysaccharide interactions
10个月前
已完结
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