Lv5
1166 积分 2025-04-25 加入
Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsion
2天前
已完结
Air-water interfacial adsorption mechanism of whey protein/β-glucan complexes induced by phase behavior: Development of an emerging foaming agent
2天前
已完结
Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
2天前
已完结
Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system
2天前
已完结
Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion
2天前
已完结
Foaming behavior of colloidal whey protein isolate micro-particle dispersions
2天前
已完结
Elucidation of the relationship between milk protein–stevioside interactions and interfacial layer properties based on multi-spectroscopy and interfacial rheology
2天前
已完结
Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface
2天前
已完结
Oil-water interfaces stabilized by whey protein colloidal particles: Evolution of interfacial rheology during subphase exchanges using simulated digestive fluids
2天前
已完结
Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air–Water Interfaces
2天前
已完结
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