Lv45
546 积分 2024-12-18 加入
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
2小时前
待确认
Construction of bilayer emulsion gel with composite essential oils based on A-type gelatin and gum arabic: Potential application in food preservation
21小时前
待确认
pH-responsive antibacterial emulsion gel based on cinnamaldehyde and carboxymethyl chitosan for fruits preservation applications
21小时前
待确认
Protein/polysaccharide based oral delivery system for precise targeting of polyphenols and carotenoids
2天前
已完结
Development of food protein amyloid fibrils co-formulated with polysaccharides, polyphenols, and proteins: A review
2天前
已完结
Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin
3天前
已完结
Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate
4天前
已完结
Ultrasound-assisted glycosylated pea protein isolate for lutein nanoencapsulation: Structural characterization, stability enhancement, and interaction mechanisms
4天前
已完结
Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion
19天前
已完结
3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
19天前
已完结
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