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10 积分 2025-06-21 加入
Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization
8小时前
待确认
Simplified amino acid alphabets for protein fold recognition and implications for folding
1个月前
已完结
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
2个月前
已完结
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
2个月前
已完结
RETRACTED: Xanthan gum/oil body-microgel emulsions with enhanced transdermal absorption for accelerating wound healing
3个月前
已完结
Structural and interfacial characterization of oil bodies extracted from Camellia oleifera under the neutral and alkaline condition
5个月前
已完结
Ultrasound-assisted phosphorylation cantaloupe seed protein isolate-curcumin complexes prepared by pH shift treatment: Structural and functional properties
6个月前
已完结
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability
6个月前
已完结
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability
6个月前
已完结
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