Lv33
340 积分 2025-03-12 加入
Fabrication and characterization of gelatin–EGCG–pectin ternary complex: formation mechanism, emulsion stability, and structure
4小时前
待确认
Fabrication and Characterization of Pickering High Internal Phase Emulsions (P-HIPEs) Stabilized by a Complex of Soy Protein Isolate and a Newly Extracted Coix Polysaccharide
4小时前
待确认
A Review on Nanofluids: Preparation, Stability Mechanisms, and Applications
5小时前
已完结
Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Functions of Stabilizing High Internal Phase Pickering Emulsions
1天前
已完结
Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions
1天前
已完结
Underlying the regulatory mechanism of κ-carrageenan on improving the water holding capacity of myofibrillar protein gels at different NaCl levels: Emphasis on aggregation behaviour and molecular docking during heating process
18天前
已完结
Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles
1个月前
已完结
Exploring the regulatory mechanism of carboxymethyl chitosan on porcine myofibrillar protein gel properties, molecular interactions and digestive properties
1个月前
已关闭
Effects of catechin on the stability of myofibrillar protein-soybean oil emulsion and the adsorbed properties of myosin at the oil–water interface
1个月前
已完结
New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams
1个月前
已完结
皖公网安备34019202002308
