Lv65
1710 积分 2021-01-27 加入
Self-assembly of peptide nanocapsules by a solvent concentration gradient
3小时前
已完结
Chitin nanofiber-stabilized Pickering emulsion interacting with egg white protein: structural features, interfacial properties, and stability
3小时前
已完结
Fabrication of nanocrystal/β-lactoglobulin complexes stabilized W1/O/W2 emulsions: structure, stabilization mechanism and application for co-encapsulation of curcumin and EGCG
3小时前
已完结
Structural stabilization and nutrients delivery of emulsion gels under electrostatic assembly of whey protein isolate fibril and Artemisia sphaerocephala Krasch polysaccharide
3小时前
已完结
Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase
17小时前
已完结
Effect of ethanol pre-treated whey nanoparticles on the stabilization of oil-in-water emulsions and in vitro lipid digestion
1个月前
已关闭
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
1个月前
已完结
Interaction between amylose/amylopectin and polyphenols of different structures
1个月前
已完结
Efficient and source-independent preparation of amyloid fibrils from almond protein isolates and concentrates
1个月前
已完结
pH-assisted and heat-induced nanostructures of beta-lactoglobulin for the stabilization of anthocyanins
1个月前
已完结
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