Lv545
1370 积分 2025-09-16 加入
Covalently cross-linked walnut protein-proanthocyanidin composite nanoparticles: Preparation, characterization, and Pickering emulsifying properties
2小时前
已完结
Enhancing starch-lipid complexes and digestive resistance in rice with curcumin-loaded self-emulsifying delivery systems via microwave/ultrasound-assisted hydrothermal treatments
2小时前
求助中
The effect of peanut protein nanoparticles on characteristics of protein- and starch-based nanocomposite films: A comparative study
1天前
待确认
Fabrication and characterization of novel prolamin nanoparticle-filled starch gels incorporating resveratrol
8天前
已完结
Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white
8天前
已完结
Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect
8天前
已完结
Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White
8天前
已完结
Aspartic acid-mediated heat-stressed egg white liquid: Mechanism of controlled thermal aggregation and enhancement of gel properties
8天前
已完结
Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties
8天前
已完结
The molecular mechanism of electrical stimulation on enhancing the foaming properties of egg white liquid
8天前
已完结
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