Lv3
330 积分 2021-10-28 加入
Effects of interface generation, droplet size and antioxidant partitioning on the oxidation rate and oxidative stability of water–in–oil emulsions: A comparison of coarse emulsions and nanoemulsions
6个月前
已完结
Soy protein particles with enhanced anti-aggregation behaviors under various heating temperatures, pH, and ionic strengths
6个月前
已完结
Structural Characteristics, Physicochemical Properties, and Digestibility Analysis of Resistant Starch Type-V Prepared from Debranched Corn Starch and Fatty Acid Complexation
6个月前
已完结
Effectofelectronbeamirradiationpretreatmentanddifferentfattyacidtypesontheformationstructuralcharacteristicsandfunctionalpropertiesofstarch-lipidcomplexes
6个月前
已完结
Formation and properties of mung bean resistant starch nanoparticles
6个月前
已完结
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch
6个月前
已完结
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein
6个月前
已完结
The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics
6个月前
已完结
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties
7个月前
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
7个月前
已完结
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