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1226 积分 2024-11-26 加入
Engineering interfacial and network Structures in high internal phase Pickering emulsions: Mechanisms, encapsulation and release of bioactive compounds, and 3D/4D food printing applications
2天前
已完结
Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values
3天前
已完结
Green Synthesis of Biomass-Derived Carbon Quantum Dots from Syzygium aromaticum via Carbonization-Assisted Ultrasonication for a Selective Colorimetric Sensor of Ag⁺ in Environmental Waters
26天前
已完结
Fluorescent optical sensor for Fe3+ detection using Syzygium aromaticum derived carbon quantum dots embedded in corn starch biopolymeric film
26天前
已完结
Gelatin-sodium alginate-polyphenol emulsion filled hydrogel beads: preparation, characterization and encapsulation ability of Lactobacillus plantarum
1个月前
已完结
Antioxidant Assays for Plant and Food Components
2个月前
已完结
Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
2个月前
已完结
Efficient binding paradigm of protein and polysaccharide: Preparation of isolated soy protein-chitosan quaternary ammonium salt complex system and exploration of its emulsification potential
2个月前
已完结
Physicochemical stability and antioxidant activity of soy protein/pectin/tea polyphenol ternary nanoparticles obtained by photocatalysis
2个月前
已完结
Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
2个月前
已完结
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