Lv11
56 积分 2025-06-07 加入
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
4小时前
已完结
Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility
10天前
已完结
Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics
11天前
已关闭
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
11天前
已完结
Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts
1个月前
已完结
Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication
1个月前
已完结
Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin
1个月前
已完结
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
1个月前
已完结
Fibrous protein gels: Nanoscale features governing gelation behavior and gel properties
1个月前
已完结
Accurate fish-freshness prediction label based on red cabbage anthocyanins
10个月前
已完结
皖公网安备34019202002308
