机译:Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer
机译:Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein
机译:Fish gelatin/chitosan blend films incorporated with betel (Piper betle L.) leaf ethanolic extracts: Characteristics, antioxidant and antimicrobial properties
机译:Investigating the role and mechanism of water in E-beam modified sweet potato starch: Multi-scale structure, physicochemical properties, and in vitro digestibility
机译:Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics
机译:A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring
机译:Stability mechanism of Pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding sequences: From microscopic to macroscopic scales
机译:Enhancing the functional properties of fish gelatin mats by dual encapsulation of essential oils in β-cyclodextrins/fish gelatin matrix via coaxial electrospinning
机译:Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein
机译:Formation of ferritin-agaro oligosaccharide-epigallocatechin gallate nanoparticle induced by CHAPS and partitioned by the ferritin shell with enhanced delivery efficiency
机译:Formulation and evaluation of a novel megalomeric microemulsion from tamarind seed xyloglucan-megalosaccharides for improved high-dose quercetin delivery
机译:Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin
机译:Rheological behaviors of ethanol-fractional polysaccharides from Dendrobium officinale in aqueous solution: Effects of concentration, temperature, pH, and metal ions
机译:Food–grade interface design based on antioxidants to enhance the performance, functionality and application of oil–in–water emulsions: Monomeric, binary and ternary systems
机译:Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations
机译:Comparison of non-covalent binding interactions of six caffeoylquinic acids with β-lactoglobulin: Spectroscopic analysis, molecular docking and embedding of curcumin
机译:Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes
机译:Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions
机译:The concentration-, pH- and temperature-responsive self-assembly of undenatured type II collagen: Kinetics, thermodynamics, nanostructure and molecular mechanism