Lv41
470 积分 2024-06-19 加入
Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels
3小时前
已完结
Sodium caseinate/gellan gum emulsion gels for zeaxanthin dipalmitate delivery: Preparation, characterization, and gelation mechanism
4小时前
已完结
Effect of salt treatment on the stabilization of Pickering emulsions prepared with rice bran protein
5天前
已完结
Protein oxidation affected the encapsulation properties of rice bran protein fibril-high internal phase pickering emulsions: Enhanced stability and bioaccessibility of β-carotene
5天前
已完结
Alkali-induced Dendrobium officinale polysaccharide-hemp seed protein gels: Insight into structure, molecular interaction mechanisms, and potential as dysphagia food
13天前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
16天前
已完结
Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities
16天前
已完结
Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein–iron complexes
2个月前
已完结
A novel strategy for preparation of rice bran protein oleogels based on high internal phase emulsion template
3个月前
已完结
Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system
3个月前
已完结
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