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434 积分 2026-06-07 加入
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
3小时前
待确认
Sophorolipids: A comprehensive review on properties and applications
8小时前
已完结
Effects of sophorolipids and coconut wax incorporation on the physical, structural, and antibacterial properties of cellulose nanofibers-based Pickering emulsion for cherry tomato preservation
1天前
已完结
Insights into the interaction of structural DHA phosphatidylglycerides with whey protein isolate to form O/W emulsions
2天前
已完结
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
2天前
已完结
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
2天前
已完结
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
2天前
已完结
Influence of polysaccharides and pasteurization on stability of plant-based milks containing fat globule and casein micelle analogs
2天前
已完结
pH-tailored chitin nanocrystal-zein complexes as interfacial stabilizers for dysphagia-friendly 3D-printed bicontinuous bigels
2天前
已完结
Modification of thermal gelation and mechanical properties of composite hydrogels by combining soy protein isolate with native corn starches with different amylose contents
2天前
已完结
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