Lv11
30 积分 2026-03-23 加入
Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
2小时前
已完结
Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure
1个月前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein–polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
1个月前
已完结
Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation
1个月前
已完结
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
1个月前
已完结
Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexes
1个月前
已完结
Atmospheric cold plasma treatment of peanut protein: Structural and functional modifications accompanied by microbial reduction
1个月前
已完结
Preheat-induced pea protein particles with anti-aggregation behaviors at virous conditions
1个月前
已关闭
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