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2640 积分 2023-06-27 加入
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
1天前
已完结
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum
1天前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
1天前
已完结
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery
3天前
已完结
Utilization of emulsion gels in plant-based meat analog formulations: A review
7天前
已完结
Modification of pea protein gels: Extending applications in future food industry
22天前
已完结
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
1个月前
已完结
Isothermal heating of native pea protein: impact of temperature on aggregation and gelation
1个月前
已完结
Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure
1个月前
已完结
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
1个月前
已完结
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