Lv41
566 积分 2024-11-04 加入
Sodium alginate/chitosan-based intelligent bilayer film with antimicrobial activity for pork preservation and freshness monitoring
55分钟前
待确认
Structural and physical properties of spray-dried fish oil microcapsules via pea protein isolate based emulsification or complex coacervation with sugar beet pectin
2天前
已完结
Study on low methoxyl pectin (LMP) with varied molecular structures cross-linked with calcium inducing differences in the gel properties
2天前
已完结
Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin
6天前
已完结
Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic
13天前
已完结
Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion
15天前
已关闭
Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics
15天前
已关闭
Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions
16天前
已完结
Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes
18天前
已完结
Influence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan
20天前
已完结
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