Lv39
312 积分 2026-01-20 加入
Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides
2天前
已完结
Opposite results of emulsion stability evaluated by the TSI and the phase separation proportion
2天前
已完结
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
2天前
已完结
Formation and characterization of soy protein isolate-chitosan-epigallocatechin gallate ternary complexes: Molecular interactions and functional properties
3天前
已完结
Fabrication, characterization, and application of walnut protein-polyphenol conjugates as nano emulsifier in oil-in-water emulsions
4天前
已完结
Pea protein: Advances in applications, protein-flavor interactions, and flavor enhancement strategies
5天前
已完结
Protein–polyphenol interactions in plant-based systems: Mechanisms, structure–function relationships, and nutritional implications
5天前
已完结
Emulsion and interfacial properties of blended potato–lupin protein systems
5天前
已完结
Structural and physicochemical properties of pea protein isolate/catechin/sodium alginate ternary complex and its application as Pickering emulsion stabilizer
5天前
已完结
Recent Insights into Protein-Polyphenol Complexes: Molecular Mechanisms, Processing Technologies, Synergistic Bioactivities, and Food Applications
5天前
已完结
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