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40 积分 2025-09-28 加入
Construction of Pickering emulsion based on cellulose nanocrystal/low-methoxyl pectin complex: Interaction, interfacial behaviors and enhancement mechanism
11天前
已完结
Insight into emulsion gels stabilized by soy protein isolate–flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein
14天前
已完结
Low-viscosity alginate-based hollow salt: A strategy for salty taste intensification and high-salt adverse effect reduction in vivo
1个月前
已完结
Determination of Sugars in Tobacco Leaf by HPLC with Evaporative Light Scattering Detection
1个月前
已完结
Structural modifications of lupin protein isolate induced by high hydrostatic pressure and their impact on in vitro digestibility and techno-functional properties
1个月前
已完结
Fabrication and saltiness enhancement of salt hollow particles by interface migration
1个月前
已完结
Preparation of hollow salt particles based on multiple salt reduction strategies for enhanced saltiness perception
5个月前
已完结
Fabrication and saltiness enhancement of salt hollow particles by interface migration
5个月前
已完结
A strategy for regulating conformational of mulberry leaf protein based on cold plasma modification: Implications for foaming and interfacial properties
7个月前
已关闭
Study on the oil-water interfacial adsorption behavior and emulsion properties of rice bran protein modified by microwave plasma oxidation
7个月前
已完结
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