Lv21
150 积分 2023-10-17 加入
Rheological fingerprinting and tribological assessment of high internal phase emulsions stabilized by whey protein isolate: Effects of protein concentration and pH
10小时前
已完结
Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
10小时前
已完结
Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations
10小时前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
6天前
已完结
Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch
6天前
已完结
Okra extracts as emulsifiers for acidic emulsions
7天前
已完结
Chitosan-Based Conventional and Pickering Emulsions with Long-Term Stability
7天前
已完结
Modified chitosan with different phenolic acids: Characterization, physicochemical properties, and biological activity
13天前
已完结
Tyramine-assisted fluorescent labeling of polysaccharides: Characterization, and interfacial properties
17天前
已完结
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
1个月前
已完结
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