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482 积分 2024-10-10 加入
Ultrasound-enhanced stability of Pickering emulsions via whey protein concentrate-xanthan gum-ellagic acid ternary complexes: Mechanisms and functional properties
1个月前
已完结
Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions
1个月前
已完结
Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions
1个月前
已完结
ecent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles
1个月前
已关闭
Impact of oil phase volume fraction on the characteristics of w/o/w emulsions stabilized with alkali-heat-treated rice residue glutelin
1个月前
已完结
Phase behavior, physicochemical and rheological characteristics of low oil phase Pickering emulsion gels stabilized by whey protein isolate-γ-oryzanol aggregated particles: Roles of pH and temperature
1个月前
已完结
Chapter 2 - Rheology, structure, and sensory perception of hydrocolloids
2个月前
已关闭
Effects of ultrasound treatment on pork water holding capacity: Insights from muscle microstructure, and protein conformation properties
2个月前
已完结
Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field
2个月前
已关闭
Double network emulsion gel from sheepskin collagen and chitosan as a novel fat replacer in low-fat lamb patties
2个月前
已完结
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