Lv54
940 积分 2024-03-18 加入
Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products
2天前
已完结
Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate
3天前
已完结
Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose
3天前
已关闭
Pickering emulsion gel stabilized by Auricularia auricula protein
3天前
已完结
Pickering emulsion gel of polyunsaturated fatty acid-rich oils stabilized by zein-tannic acid green nanoparticles for storage and oxidation stability enhancement
3天前
已完结
Effect of antioxidants in combination of VCO nanoemulsion on gel properties and storage stability of refrigerated sardine surimi gel
3天前
已完结
Pickering emulsions with chitosan and macroalgal polyphenols stabilized by layer-by-layer electrostatic deposition
8天前
已完结
Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides
8天前
已完结
Characterization of a novel konjac glucomannan film incorporated with Pickering emulsions: Effect of the emulsion particle sizes
8天前
已完结
Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures
21天前
已完结
皖公网安备34019202002308
