Lv4
444 积分 2023-10-17 加入
Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms
1天前
待确认
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
1天前
已完结
Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications
1天前
已完结
Effect of carrageenan on stability and 3D printing performance of high internal phase pickering emulsion stabilized by soy protein isolate aggregates under neutral condition
1天前
已完结
Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration
1天前
已完结
Improving the colloidal stability and emulsifying property of flaxseed 11S globulin by heat induced complexation with soy 7S globulin
2天前
已完结
Hemp globulin heat aggregation is inhibited by the chaperone-like action of caseins
2天前
已完结
Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation
2天前
已完结
Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment
2天前
已完结
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein
2天前
已完结
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