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High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
10小时前
已完结
Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties
11小时前
已完结
Modulating rheological properties and gastric emptying behavior of high internal phase emulsions via oleogelation: Influence of crystal morphology
11小时前
已完结
pH-dependent interaction between Gallic acid and mung bean globulin amyloid fibrils: effects on interfacial behavior and emulsifying properties
11小时前
求助中
The mechanism of the enhanced emulsifying properties of peanut protein after fibrillation: New insights from aspects of fibril length, thickness and flexibility
11小时前
已完结
Insight into the underlying mechanism of succinylation-ultrasound dual-modification in synergistically improving the physicochemical and functional properties of yeast proteins
12小时前
已完结
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