Lv11
4 积分 2025-02-27 加入
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
6小时前
已完结
Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation
1个月前
已完结
Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion
1个月前
已完结
Effects of ozone treatment on the molecular properties of wheat grain proteins
2个月前
已完结
On the action of ozone on proteins
2个月前
已关闭
Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
2个月前
已完结
Structural characteristics and emulsion stability of rice bran protein-chitosan complex: Effects of protein oxidation and ultrasonic treatment
2个月前
已完结
Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein
3个月前
已完结
Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch–protein systems
4个月前
已完结
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
4个月前
已完结
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