Lv4
752 积分 2025-09-15 加入
Long-term storage stability of duck stearin-based whipping cream governed by ZNP-ANS composites and monoglyceride: A synergistic mechanism of rigid-flexible interfacial scaffolding and fat crystal network regulation
23天前
已完结
Integrated hierarchical assembly of egg white proteins into nanoparticle-nanofiber composites for improved interfacial behavior and foam stabilization
29天前
已完结
Insight into the binding mechanism of rutin and lysozyme: Based on spectroscopy and molecular simulation technology
1个月前
已完结
Stability of high-density lipoprotein-calcium ion complex stabilized high internal phase Pickering emulsions based on ion cross-linking
2个月前
已完结
The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality
2个月前
已完结
Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein
2个月前
已完结
Synergistic ultrasound and pH-shifting treatment enhance the functionality of Chlorella protein: Modification in structure, interfacial and emulsifying properties
2个月前
已完结
The effect of ultrasonic cavitation-protein glutaminase modification on the structure-activity relationship of rice glutelin and its application
2个月前
已完结
Enzymatic cross-linking chemical modification and ultrasound to improve the structural and functional properties of soy protein isolate
2个月前
已完结
Role of pectin degree of esterification in the structural assembly and oxidative stability of WPI–citrus Pectin–EGCG conjugates stabilized emulsion
3个月前
已完结
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