Lv5
930 积分 2024-09-20 加入
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
4天前
已完结
Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin
14天前
已完结
Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios
22天前
已完结
Structural stability and release properties of emulsion-alginate beads under gastrointestinal conditions
22天前
已完结
Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin
22天前
已完结
Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study
22天前
已完结
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
22天前
已完结
Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing
22天前
已完结
Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides
22天前
已完结
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
22天前
已完结
皖公网安备34019202002308
