Showing results (41-50 of 78) with videos related to
Sort By:
Pageof 8
Food Chemistry|September 5, 2024
Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea proteinRu Zhao, Chuyu Chang, Yuxin He, et al.International Journal of Biological Macromolecules|September 1, 2023
Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterizationXiaoge Zhang, Tiehua Zhang, Siyao Li, et al.Journal of Dairy Science|May 7, 2026
Enhancing the quality of milk fat-free yogurt with vegetable oil emulsion stabilized by pea protein and steviol glycosides complexesWen Wang, Min Zhang, Ru Zhao, et al.Journal of Dairy Science|May 22, 2022
Comparative analysis of caseins in Saanen goat milk from 3 different regions of China using quantitative proteomicsZixuan Zhao, Xiaomeng Sun, Ning Liu, et al.Foods (Basel, Switzerland)|July 13, 2024
Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic AcidWenfei Fu, Fujun Liu, Ronglei Zhang, et al.Journal of Dairy Science|February 18, 2024
Complexation of bovine lactoferrin with selected phenolic acids via noncovalent interactions: Binding mechanism and altered functionalityCuina Wang, Yingcong Lu, Boxue Xia, et al.Journal of Dairy Science|July 3, 2026
Digestive behavior of lactoferrin-pectin electrostatic complexes: effect of pectin esterification degree on the enhancement of gastric stabilityZhiyao Ma, Yuxin He, Fujun Liu, et al.Journal of Dairy Science|January 2, 2026
Thermal-induced alterations in complexes based on lactoferrin and low/high methoxyl pectin: Physicochemical, structural, and functional propertiesChuanrui Jiang, Mujuan Yu, Wenfei Fu, et al.Food Science and Biotechnology|November 8, 2019
Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulinFeng Gao, Xuefei Zhang, Hao Wang, et al.Colloids and Surfaces. B, Biointerfaces|May 13, 2023
Understanding molecular interaction between thermally modified β-lactoglobulin and curcumin by multi-spectroscopic techniques and molecular dynamics simulationRu Zhao, Yingcong Lu, Ce Wang, et al.Pageof 8