Lv5
1050 积分 2023-09-12 加入
Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1
8天前
已完结
Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide
1个月前
已完结
Ultrasound-assisted multilayer Pickering emulsion fabricated by WPI-EGCG covalent conjugates for encapsulating probiotics in colon-targeted release
1个月前
已完结
Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability
1个月前
已完结
Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction
1个月前
已完结
Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating
1个月前
已完结
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation
1个月前
已完结
Physicochemical properties of wet-glycated soy proteins
3个月前
已完结
The effect of glycosylation with dextran chains of differing lengths on the thermal aggregation of β-conglycinin and glycinin
3个月前
已完结
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