机译:Regulation, production and clinical application of Foods for Special Medical Purposes (FSMPs) in China and relevant application of food hydrocolloids in dysphagia therapy
机译:Encapsulation of salmon oil using complex coacervation: Probing the effect of gum acacia on interfacial tension, coacervation and oxidative stability
机译:The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat
机译:Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase
机译:Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation
机译:Does the protein structure of β-lactoglobulin impact its complex coacervation with type A gelatin and the ability of the complexes to entrap lutein?
机译:Erratum to “Effects of purple passion fruit peel extracts on characteristics of Pouteria campechiana seed starch films and the application in discernible detection of shrimp freshness” Food Hydrocolloids 138C 108477 (Food Hydrocolloids (2023) 138, (S0268005X23000231), (10.1016/j.foodhyd.2023.108477))
机译:Evolution of the structure of meat protein particles at the oil-water interface facilitates the ultra-long storage stability of high internal pickering emulsion
机译:Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
机译:Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure
机译:Corrigendum to “Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels” Food Hydrocolloids 139 (2023) 108527 (Food Hydrocolloids (2023) 139, (S0268005X23000735), (10.1016/j.foodhyd.2023.108527))
机译:Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation
机译:Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour
机译:Rheological and microstructural characterisation of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 1. Effect of protein content
机译:Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
机译:Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions
机译:Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions
机译:High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I-improvement of soy protein isolate properties by HHP
机译:Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing