Lv51
840 积分 2023-10-17 加入
High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides
12小时前
待确认
Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study
21天前
已完结
Pickering emulsions stabilized by biopolymer-based nanoparticles or hybrid particles for the development of food packaging films: A review
27天前
已完结
Tailoring ternary complexes of lactoferrin, EGCG, and α-lactalbumin by assembly sequence strategies: Structural characterization, assembly mechanism, and emulsification elucidation
27天前
已完结
Fabrication, characterization, and application in 3D printing of high internal phase emulsion stabilized by alkaline thermal treated pea protein and pectin complex
1个月前
已完结
Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate
1个月前
已完结
Stabilization of high internal phase emulsions by combination of polysaccharide and protein: Synergistic efficiency, mechanism, and application
2个月前
已完结
Analysis of oil-water interface behavior of soy protein isolate-β-Lactoglobulin blend system and rheological properties in high internal phase emulsion
2个月前
已完结
Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels
5个月前
已完结
Co-aggregation of ovotransferrin and lysozyme
5个月前
已关闭
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