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Effect of Epigallocatechin-3-Gallate Modification on the Structure, Hydrophilicity and Pickering Emulsion Stability of Rice Bran Protein-Polysaccharide-Phenol Natural Complex
1个月前
已完结
Effect of Epigallocatechin-3-Gallate Modification on the Structure, Hydrophilicity and Pickering Emulsion Stability of Rice Bran Protein-Polysaccharide-Phenol Natural Complex
1个月前
已完结
Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
1个月前
已完结
Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties
1个月前
已完结
Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions
1个月前
已完结
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
1个月前
已完结
Nanoemulsions base on the Rice bran albumin-sweet potato leaf polyphenol-dextran complexes: Interaction mechanisms, stability and Astaxanthin release behaviour
2个月前
已完结
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