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78 积分 2023-08-11 加入
Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid
2天前
已完结
Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin
5天前
已完结
Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch
8天前
已完结
Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch
8天前
已完结
Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure
9天前
已完结
Understanding synchronous regulating effects of starch-protein interactions on starch digestion and retrogradation under thermal shear processing
9天前
已完结
Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review
9天前
已完结
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
11天前
已完结
Fabrication and characterization of whey protein-sodium alginate-based emulsion gel beads and their controlled release of curcumin
11天前
已完结
Chitosan/OSA starch composite-stabilized Pickering emulsions: Characterization and its application in curcumin
11天前
已完结
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