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824 积分 2024-10-21 加入
The physicochemical properties and emulsion performance of different fractions from rice glutelin fibrils
7天前
已完结
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin
7天前
已完结
Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein isolate
7天前
已完结
Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin
7天前
已完结
Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk
7天前
已完结
Interaction of rice glutelin with soybean 7S globulin formed co-assemblies with improved functional properties
7天前
已完结
Tuning the properties of plant-based whipped cream through zein nanoparticles-sodium stearate complex
7天前
已完结
Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties
7天前
已完结
Effect of Epigallocatechin-3-Gallate Modification on the Structure, Hydrophilicity and Pickering Emulsion Stability of Rice Bran Protein-Polysaccharide-Phenol Natural Complex
7天前
已完结
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
7天前
已完结
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