Lv6
2888 积分 2024-09-08 加入
Nanocellulose improves viscoelasticity and freeze-thaw stability of water-in-oil emulsion gels
18天前
已完结
Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
18天前
已完结
In situ covalent modification of soy protein isolate during alkaline extraction: effects of polyphenol structure and concentration on protein yield, conformation, functional properties, and emulsifying performance
18天前
已完结
A systematic study of green wheat kernel starch: Multi-scale structure, physicochemical properties, polyphenol binding and Pickering emulsifying capacities
25天前
已完结
Mechanism of xanthan gum in inhibiting aggregation in soy protein isolate gels after commercial Sterilization: Implications for texture-modified food for dysphagia
1个月前
已完结
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
1个月前
已完结
Structural stability and antibacterial activity of gelatin/zein composite films loaded with thirteen-spices essential oil for chilled pork preservation
1个月前
已完结
Stevia polyphenols: A stable antioxidant that presents a synergistic effect with vitamin C
1个月前
已完结
Amine-Functionalized Gellan Gum-Based Hydrogel Loaded with Adipose Stem Cell-Derived Small Extracellular Vesicles: An In Vitro Proof of Concept for Enhancing Diabetic Foot Ulcer Healing
1个月前
已完结
Too easy to swallow
1个月前
已完结
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