Lv11
34 积分 2021-12-25 加入
Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions
1小时前
待确认
Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates
3小时前
已完结
Inhomogeneous salt distribution in whey protein isolate-chitosan coacervates: Preparation, structure, formation mechanism, and diffusion in mucin
10天前
已完结
Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review
20天前
已完结
Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids
20天前
已完结
Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food‐grade applications
21天前
已完结
Enhancement of the rice protein solubility using industry-scale microfluidization and pH cycling: A mechanistic study
2个月前
已完结
Potential implications of oxidative modification on dietary protein nutritional value: A review
4个月前
已完结
Dietary flavonoids prevent diabetes through epigenetic regulation: advance and challenge
4个月前
已完结
Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability
6个月前
已完结
皖公网安备34019202002308
