Lv4
628 积分 2025-03-04 加入
The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis
2个月前
已完结
Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation
2个月前
已完结
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
2个月前
已完结
Modification of β-lactoglobulin by glycation, high-pressure microfluidization and EGCG binding: Enhanced emulsifying and antioxidant properties
2个月前
已完结
Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review
3个月前
已完结
Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex
8个月前
已完结
Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin
9个月前
已完结
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