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hellotop2
Lv3
400 积分
2022-12-09 加入
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Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20
1天前
已完结
Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk
1天前
已完结
Food proteins: A review on their emulsifying properties using a structure–function approach
5天前
已完结
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: air/water interface microstructure and rheological properties
6天前
已完结
Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems
15天前
已完结
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
16天前
已完结
Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
1个月前
已完结
Protein/Emulsifier Interactions
1个月前
已完结
Pickering Emulsions of Zein Nanoparticles Co-stabilized by Tween 20: An Effective Strategy to Stabilize Citral in Low pH Environment
1个月前
已完结
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction
1个月前
已完结
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