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30 积分 2025-01-09 加入
High internal-phase Pickering emulsions constructed using myofibrillar proteins from large yellow croaker: Effect of glycerol
4天前
已完结
Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)
1个月前
已完结
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
1个月前
已完结
High internal phase emulsions stabilized solely by alkali-extracted bamboo leaf polysaccharide conjugates
1个月前
已完结
Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production
2个月前
已完结
Effects of different oil fractions and tannic acid concentrations on konjac glucomannan-stabilized emulsions
2个月前
已完结
N,N-dimethyl chitosan oligosaccharide (DMCOS) promotes antifungal activity by causing mitochondrial damage
2个月前
已完结
Facile synthesis and antibacterial activity of geraniol conjugated chitosan oligosaccharide derivatives
2个月前
已完结
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
2个月前
已完结
Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin
2个月前
已完结
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