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Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
14天前
已完结
Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approach
14天前
已完结
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis
14天前
已完结
Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives
21天前
已完结
Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stressPhenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress
1个月前
已完结
Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress
1个月前
已完结
Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review
3个月前
已完结
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability
3个月前
已完结
Biconical geometries in rheometers: Exact solution for the flow field and implications for the design of measuring systems
3个月前
已完结
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