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328 积分 2024-12-16 加入
Natural yeast proteins as pickering particles: structural features driving their emulsification behavior
9天前
已完结
Structure-function mechanism of TGase-induced soy-potato protein gels enhanced by ultrasound-pH shift treatment
9天前
已完结
Effect of pH-shifting combined with ultrasound treatment on the physicochemical, structural, and gelation properties of oxidized pea protein isolate
3个月前
已关闭
The effect of enzymatic hydrolysis assisted glycosylation on the allergenicity and digestive characteristics of whey protein isolate
4个月前
已完结
Effects of ultrasound-assisted emulsification and enzyme-catalyzed cross-linking on the structural, rheological and digestive properties of myofibrillar protein-peanut oleosome emulsion gels
4个月前
已完结
Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions
4个月前
已完结
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery
8个月前
已完结
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