Lv1
30 积分 2025-06-21 加入
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
4天前
已完结
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
4天前
已完结
RETRACTED: Xanthan gum/oil body-microgel emulsions with enhanced transdermal absorption for accelerating wound healing
1个月前
已完结
Structural and interfacial characterization of oil bodies extracted from Camellia oleifera under the neutral and alkaline condition
3个月前
已完结
Ultrasound-assisted phosphorylation cantaloupe seed protein isolate-curcumin complexes prepared by pH shift treatment: Structural and functional properties
5个月前
已完结
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability
5个月前
已完结
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability
5个月前
已完结
Thermally treated soya bean oleosomes: the changes in their stability and associated proteins
5个月前
已完结
Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium
5个月前
已完结
皖公网安备34019202002308
