Lv11
80 积分 2025-02-27 加入
Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer
49分钟前
待确认
Functionalizing walnut protein via consecutive purification and ultrasound modification: Self-assembled structure and interfacial properties
1小时前
已完结
Short-term phosphorylation regulates ovalbumin self-assembly into functional aggregates at the oil-water interface: Structural transformation and interfacial film-forming mechanisms
7天前
已完结
Nonlinear rheological behavior and quantitative proteomic analysis of wheat aqueous phase protein at the air-water interface
16天前
已完结
Magnetic induction electric field: A novel physical approach to modulate egg white protein structure and interfacial properties
24天前
已完结
Oil-in-water emulsions stabilized by hollow particles of zein and whey protein: Particle integrity, interfacial structure and interfacial adsorption
28天前
已完结
Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
28天前
已完结
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
29天前
已完结
Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene
1个月前
已完结
Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment
1个月前
已完结
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