Lv1
8 积分 2024-01-02 加入
Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity
2天前
已完结
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance
2天前
已完结
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
2天前
已完结
Stabilization of anthocyanins by simultaneous encapsulation-copigmentation via protein-polysaccharide polyelectrolyte complexes
13天前
已完结
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins
2个月前
已完结
Effects of enzyme deactivation conditions on the structure, bound phenol content and antioxidant property of phenol modified Tartary buckwheat protein hydrolysate
4个月前
已完结
Structure, antioxidant properties and AGEs (advanced glycation end products) formation of modified wheat gluten protein after enzymatic hydrolysis and Maillard reaction
4个月前
已完结
Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein
4个月前
已完结
Improving solubility of rice protein powder by modifying its physicochemical properties by ultrasound-assisted protein-glutaminase
4个月前
已完结
Germination and ultrafiltration modify the composition and functional properties of hemp seed protein isolates
4个月前
已完结
皖公网安备34019202002308
