Lv1
12 积分 2023-11-18 加入
Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea
1年前
已完结
Characterization of the structure and properties of the isolating interfacial layer of oil–water emulsions stabilized by soy hull polysaccharide: Effect of pH changes
1年前
已完结
Evaluation of pH, NaCl and CaCl2 salts on Solubility, Zeta Potential and air - water interfacial properties of the protein isolate from lupin seeds
1年前
已完结
Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate
1年前
已完结
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
1年前
已完结
Effect of pH and sodium ion on the interfacial adsorption abilities and emulsion stability of soy hull polysaccharide
1年前
已完结
Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH
1年前
已完结
Characterization of the structure and properties of the isolating interfacial layer of oil–water emulsions stabilized by soy hull polysaccharide: Effect of pH changes
1年前
已完结
The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide
1年前
已完结
Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH
1年前
已完结
皖公网安备34019202002308
