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856 积分 2026-01-20 加入
Lipid oxidation-derived modifications: Interfacial redistribution and structural rearrangement of proteins in an artificial oil body system
5小时前
待确认
Soybean oil body membrane protein aggregates-phospholipid material: Enhancing interfacial mechanical properties and bilayer artificial oil body fabrication
6小时前
待确认
Mechanism of non-emulsifying system establishment by NaCl soaking-microwave combined with hexanoic acid in aqueous enzymatic extraction of peanut oil
7小时前
已完结
Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes
1个月前
已完结
pH-driven interfacial structural reconstruction of peanut oil bodies: Molecular interactions and enhanced physicochemical stability
1个月前
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
1个月前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein–polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
1个月前
已完结
Interactions with peanut protein isolate regulate the bioaccessibility of cyanidin-3-O-glucoside: Multispectral analysis, simulated digestion, and molecular dynamic simulation
2个月前
已完结
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
2个月前
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
2个月前
已完结
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