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4 积分
2024-05-14 加入
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High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
16天前
已完结
Tailoring the structure and function of soy protein isolate hydrogels via cinnamaldehyde cross-linking: from molecular interactions to gel characteristics
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Solid Inclusion Complexes of Vanillin with Cyclodextrins: Their Formation, Characterization, and High-Temperature Stability
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Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
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Flammulina velutipes protein-Flammulina velutipes soluble polysaccharide-tea polyphenols particles stabilized Pickering emulsions for the delivery of β-carotene
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Recent Studies of Pickering Emulsions: Particles Make the Difference
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Comparison of emulsifying characteristics of different macromolecule emulsifiers and their effects on the physical properties of lycopene nanoemulsions
1个月前
已完结
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