Lv4
752 积分 2025-09-15 加入
Stability of high-density lipoprotein-calcium ion complex stabilized high internal phase Pickering emulsions based on ion cross-linking
17天前
已完结
The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality
20天前
已完结
Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein
1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
1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
1个月前
已完结
Enzymatic cross-linking chemical modification and ultrasound to improve the structural and functional properties of soy protein isolate
1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
1个月前
已完结
Natural yeast proteins as pickering particles: structural features driving their emulsification behavior
1个月前
已完结
Structural and functional optimization of egg white protein hydrogels by succinylation: Gel properties and mineral enrichment
1个月前
已完结
Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure
1个月前
已完结
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