Lv11
30 积分 2023-08-03 加入
Chapter 3 - The role of probiotics in maintaining immune homeostasis
4个月前
已关闭
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
4个月前
已完结
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
7个月前
已完结
Gelatinbased nanocomplex-stabilized pickering emulsions:Regulating droplet size and wettability through assembly with glucomannan
9个月前
已完结
Investigation of physical stability of Pickering emulsion based on soy protein/b-glucan/coumarin ternary complexes under subcritical water condition
9个月前
已完结
Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages
10个月前
已完结
Comparative studies of interaction of betalactoglobulin with three polyphenols
1年前
已完结
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