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394 积分 2025-06-28 加入
Gut-targeted curcumin delivery with controlled release via sustainable emulsions co-stabilized by yeast protein isolate and citrus peel pectin
10天前
已完结
Enhancing curcumin stability and bioavailability through chickpea protein isolate–citrus pectin conjugate emulsions: Targeted delivery and gut microecology modulation
10天前
已完结
Effects of varying pH levels on the structure of glycosylated chickpea protein-citrus pectin conjugates and its high internal phase emulsion characteristics
10天前
已完结
Composite lemon/ginger essential oil emulsion based on pectin and sodium caseinate: Preparation, properties, and application in fresh-cut carrots preservation
10天前
已完结
Protein–Polysaccharide Complexes for O/W Emulsions: Structural Engineering and Their Relevance to Food Stability and Safety
23天前
已完结
Incorporation of brown seaweed (Ecklonia radiata) polyphenol crude extracts in whey protein isolate‑sodium alginate emulsion delivery systems
23天前
已完结
Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation
24天前
已完结
Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
25天前
已完结
Particle size and morphological features of lupin protein-pectin complexes affect the oil-water interfacial properties and emulsion stabilization
25天前
已完结
Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing
25天前
已完结
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