Lv21
110 积分 2024-07-30 加入
Structural and Dynamical Insights into the Molten-Globule Form of Ovalbumin
3小时前
待确认
A brief review on plasma for synthesis and processing of electrode materials
1个月前
已完结
Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate
2个月前
已完结
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
2个月前
已完结
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications
2个月前
已完结
High internal phase emulsions stabilized by pea protein isolate-EGCG-Fe3+ complexes: Encapsulation of β-carotene
2个月前
已完结
Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation
2个月前
已完结
Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality
2个月前
已完结
The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion
3个月前
已完结
Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
3个月前
已完结
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