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40 积分 2022-12-08 加入
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
15小时前
已完结
Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins
2天前
已完结
Inhibitory effects of chlorophyll pigments on the bioaccessibility of β-carotene: Influence of chlorophyll structure and oil matrix
21天前
已完结
Analysis of oil-water interface behavior of soy protein isolate-β-Lactoglobulin blend system and rheological properties in high internal phase emulsion
21天前
已完结
Synergistic effects of heating and ultrasonic co-treatment on pea protein functionality: Self-assembled protein carriers for enhanced resveratrol solubility
27天前
已完结
Lipidomic profiling reveals dynamic lipid accumulation patterns during Torreya grandis nut development
1个月前
已完结
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
3个月前
已完结
Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review
8个月前
已完结
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