Lv4
776 积分 2024-11-26 加入
Fabrication of Rubus chingii Hu ellagitannins-loaded W/O/W double emulsion gels stabilized by WPI/pectin complexes: Physicochemical properties, digestion characteristics, and transformation of ellagitannins
6天前
已完结
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
7天前
已完结
Effect of ultrasound on the interactions and physicochemical properties of the whey protein isolate-Tremella fuciformis polysaccharide system
15天前
已完结
Synergistic interaction between hydrophilic polyglycerol fatty acid esters and sucrose esters regulates fat crystallization at the water/oil interface in highly unsaturated whipped emulsions
25天前
已完结
Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate
26天前
已完结
Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability
1个月前
已完结
Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives
1个月前
已完结
Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes
2个月前
已完结
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment
3个月前
已关闭
Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage
3个月前
已完结
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