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778 积分 2024-10-30 加入
Effect of molecular weight and protein content on the interfacial activity of soybean soluble polysaccharides
1天前
待确认
Stabilization of sesame oil-in-water emulsions by synergistic complexation of tea saponin and gum arabic: Stability and rheological characterization
4天前
已完结
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
14天前
已完结
Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides
19天前
已完结
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
21天前
已完结
Powder-level mechanisms of soy protein isolate functional deterioration during storage: The interplay of aggregation and oxidative stress
21天前
已完结
Emerging Frontiers in Water-in-Oil-in-Water Emulsion Systems: Synergistic Interfacial-Gelation Strategies for Stability Optimization and Multifunctional Applications
22天前
已完结
Production of high internal phase emulsions using sesame protein isolate nanoparticles as natural Pickering stabilizers
22天前
已完结
Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples
1个月前
已完结
Pea proteins prepared by self-coacervation: Physicochemical characterization and emulsifying properties
1个月前
已完结
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