Lv4
420 积分 2022-01-11 加入
Synergistic effects of whey protein–polysaccharide complexes on the controlled release of lipid‐soluble and water‐soluble vitamins in W1/O/W2 double emulsion systems
1天前
已完结
Protein Cage-Stabilized Emulsions: Formulation and Characterization
3天前
已完结
Supramolecular Protein Assembly Retains Its Structural Integrity at Liquid–Liquid Interface
3天前
已完结
Fabrication of emulsion gel based on polymer sanxan and its potential as a sustained-release delivery system for β-carotene
6天前
已完结
Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose
8天前
已完结
Design principles of food gels
12天前
已完结
Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
16天前
已完结
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions
19天前
已完结
Protein-based emulsion gel: Effects of interfacial properties and temperature
1个月前
已完结
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods
1个月前
已完结
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