Lv4
796 积分 2026-01-20 加入
pH-driven interfacial structural reconstruction of peanut oil bodies: Molecular interactions and enhanced physicochemical stability
3天前
已完结
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
10天前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein–polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
10天前
已完结
Interactions with peanut protein isolate regulate the bioaccessibility of cyanidin-3-O-glucoside: Multispectral analysis, simulated digestion, and molecular dynamic simulation
17天前
已完结
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
22天前
已完结
Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids
24天前
已完结
Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer
1个月前
已完结
Competitive Adsorption between β-Casein or β-Lactoglobulin and Model Milk Membrane Lipids at Oil−Water Interfaces
1个月前
已完结
Regulating the lipid droplet interface based on milk fat globule membrane, exogenous phospholipids, and milk protein: Improving the stability of a specific high-fat emulsions
1个月前
已完结
Upcycling of Defatted Sesame Seed Meal via Protein Amyloid-Based Nanostructures: Preparation, Characterization, and Functional and Antioxidant Attributes
1个月前
已完结
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