Lv4
656 积分 2022-12-09 加入
Improving emulsifying properties using mixed natural emulsifiers: Tea saponin and golden pompano protein
5个月前
已完结
Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake
5个月前
已完结
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality
5个月前
已完结
Influence of surfactant charge and concentration on the surface and foaming properties of biocompatible silk fibroin
5个月前
已完结
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
5个月前
已完结
Experimental techniques to study protein–surfactant interactions: New insights into competitive adsorptions via drop subphase and interface exchange
5个月前
已完结
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
6个月前
已完结
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers
6个月前
已完结
Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies
6个月前
已完结
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality
6个月前
已完结
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