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30 积分 2025-03-31 加入
Adsorption at the oilâwater interface and emulsifying properties of native granules from egg yolk: effect of aggregated state
9小时前
已完结
Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems
21小时前
已完结
Zein/hyaluronic acid nanoparticle stabilized Pickering emulsion for astaxanthin encapsulation
1个月前
已完结
Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid
1个月前
已完结
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