Lv12
56 积分 2025-06-07 加入
Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
5天前
已完结
Controlled Maillard conjugation of whey protein isolate with κ-, ι-, and λ-carrageenan: structure-reactivity relationships under limited glycation conditions
5天前
已完结
The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel
1个月前
已完结
Multiphase visualisation of fat containing β-lactoglobulin-κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining
1个月前
已完结
Review for "Modulation of pea protein isolate hydrogels by adding kappa‐carrageenan: gelling properties and formation mechanism"
1个月前
已关闭
Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics
1个月前
已完结
Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method
1个月前
已完结
Fabrication and characterization of glucono-δ-lactone-induced cold-set emulsion gels stabilized by a whey and pea protein mixture at various mixing ratios for the delivery of curcumin
1个月前
已完结
Essential oils as additives in active food packaging
1个月前
已完结
The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions
1个月前
已完结
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