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Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties
10天前
已完结
Structural changes in oil-in-water emulsions during the manufacture of ice cream
2个月前
已完结
Relationships between adsorption and emulsifying of acetylated protein isolates from fabe beans (Vicia faba L.)
2个月前
已完结
Protein-stabilized emulsions
2个月前
已完结
Physical properties of ultrasound treated soy proteins
2个月前
已完结
Hydrocolloids as emulsifiers and emulsion stabilizers
2个月前
已完结
Marine Microorganism: An Underexplored Source of l-Asparaginase
2个月前
已完结
Antioxidant and radical scavenging properties of curcumin
2个月前
已完结
Hydrocolloids as emulsifiers and emulsion stabilizers
2个月前
已完结
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties
2个月前
已完结
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