Lv11
48 积分 2024-01-12 加入
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant
2小时前
已完结
Chitin nanofiber-stabilized Pickering emulsion interacting with egg white protein: structural features, interfacial properties, and stability
2小时前
已完结
Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
1个月前
已完结
Food rheology applications of large amplitude oscillation shear (LAOS)
1个月前
已完结
Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products
1个月前
已完结
Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework
1个月前
已完结
Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles
2个月前
已完结
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
2个月前
已完结
Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation
2个月前
已完结
Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation
2个月前
已完结
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