Lv3
238 积分 2025-12-19 加入
Transitioning from Pickering emulsions to Pickering emulsion hydrogels: A potential advancement in cosmeceuticals
10天前
已完结
Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel
10天前
已完结
Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH
10天前
已完结
Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions
10天前
已完结
Effects of oxidation on the emulsion properties of snakehead (Channa argus) myofibrillar protein: Roles of structural and interfacial changes
10天前
已完结
A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction
15天前
已关闭
Interactions between curcumin and fish−/bovine-derived (type I and II) collagens: Preparation of nanoparticle and their application in Pickering emulsions
15天前
已完结
Preparation and characterization of edible coating and film composed of sodium alginate/ylang-ylang oil/cellulose nanocrystals Pickering emulsion and its application to post-harvest control of mandarin (Citrus reticulata)
1个月前
已完结
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions
1个月前
已完结
Effects of oxidation on the emulsion properties of snakehead (Channa argus) myofibrillar protein: Roles of structural and interfacial changes
1个月前
已完结
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