Lv4
576 积分 2024-12-18 加入
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
4天前
已完结
Utilization of peanut protein isolate amyloid-like fibers as stabilizers for high internal phase Pickering emulsions
4天前
已完结
Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability
8天前
已完结
Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability
8天前
已完结
Synergistic effects of heating and ultrasonic co-treatment on pea protein functionality: Self-assembled protein carriers for enhanced resveratrol solubility
8天前
已完结
Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter
8天前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein–polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
14天前
已完结
High internal phase Pickering emulsion stabilized by bovine serum albumin amyloid-like fibril/gum arabic electrostatic complex as potential delivery vehicles for lycopene
15天前
已完结
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
15天前
已完结
Effects of proteolysis pretreatment on the formation, structural changes and emulsifying properties of rice glutelin amyloid-like fibrils
15天前
已完结
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