Lv4
738 积分 2024-10-29 加入
Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms
21天前
已完结
Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough
21天前
已完结
β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility
21天前
已完结
Interaction between cereal β-glucan and proteins in solution and at interfaces
21天前
已完结
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
21天前
已完结
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
21天前
已完结
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
1个月前
已完结
Glycation of sunnhemp protein with dextran via dry heating: Thermal, micro‐structural characterization, and amino acid profiling
1个月前
已完结
Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics
1个月前
已完结
Isolation, purification and characterization of β-glucan from cereals - A review
1个月前
已完结
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