Lv5
1126 积分 2024-11-26 加入
Antioxidant Assays for Plant and Food Components
1天前
待确认
Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
1天前
待确认
Efficient binding paradigm of protein and polysaccharide: Preparation of isolated soy protein-chitosan quaternary ammonium salt complex system and exploration of its emulsification potential
3天前
已完结
Physicochemical stability and antioxidant activity of soy protein/pectin/tea polyphenol ternary nanoparticles obtained by photocatalysis
3天前
已完结
Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
7天前
已完结
Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
11天前
已完结
Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles
29天前
已完结
Interface behavior, competitive substitution, and saltiness perception of switchable water-in-oil high internal phase emulsions-based delivery carrier for sodium salt regulated by OSA starch
1个月前
已完结
A composite chitosan derivative nanoparticle to stabilize a W1/O/W2 emulsion: Preparation and characterization
4个月前
已完结
Starch nanoparticles regulate the steric conformation of soy protein isolate to stabilize high internal phase Pickering emulsions for curcumin encapsulation
4个月前
已完结
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