Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Concentration-dependent fibrillation of whey protein isolate:Structural and antioxidant properties

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 31 January 2026

Source: Food Research International, Volume 224

Author(s): Caiyun Cheng, Qian Xu, Yang Li, Eric Haubruge, Ning Liao, Guangsu Zhu, Kunlun Liu

Publication date: 31 January 2026Source: Food Research International, Volume 224Author(s): Caiyun Cheng, Qian Xu, Yang Li, Eric Haubruge, Ning Liao, Guangsu Zhu, Kunlun Liu Read More

Related posts:

Default ThumbnailDynamic changes in physicochemical properties, flavor, and microbial communities during kombucha fermentation with dominant autochthonous strains inoculation Default ThumbnailNew insights into the mechanism of quick-freezing reducing blueberry flavor loss: Coupling cellular microstructure maintenance and fatty acid metabolism regulation Default ThumbnailDeciphering starch–protein interaction mechanisms in rice noodles: A synergistic perspective of starch chain architecture and starch granule size Default ThumbnailModulating limonin release via pectin fine structure in Ca2+-citrus pectin emulsion gels Default ThumbnailDual protein-cyclodextrin carriers regulated by metal ions and tannic acid for encapsulation and functional protection of lycopene Default ThumbnailConstruction, characterization and tolerance evaluation of a single-cell nanoencapsulated Limosilactobacillus reuteri HR7 stable delivery system
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.