Lv7658
4376 积分 2024-11-18 加入
Comparison of microwave and roasting pretreatments on peony seed oil: Compositions, physicochemical properties and emulsification characteristics
18天前
已完结
Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions
1个月前
已完结
Interactions between β-lactoglobulin fibrils with metal ions of different valences and their gelation properties
1个月前
已完结
Water-Dispersible Phytosterol Nanoparticles: Preparation, Characterization, and in vitro Digestion
1个月前
已完结
The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions
1个月前
已完结
Structural reorganization of Maillard-induced peanut protein isolate-gallic acid-carrageenan conjugates: Interfacial behavior and emulsion stability
1个月前
已完结
Plant fat vs. milk fat-based fresh cheese: Microstructure, rheology, and sensory properties
1个月前
已完结
Synergistic dual mechanisms in emulsion stabilization: hierarchical reinforcement via 3D oleogel networks and nanoparticle-engineered interfacial monolayers
1个月前
已完结
Development and characterization of high-performance macadamia oil-based oleogel emulsions
1个月前
已完结
Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions
1个月前
已完结
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