Lv11
40 积分 2024-12-08 加入
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
1小时前
待确认
Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions
3天前
已完结
Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles
17天前
已完结
Effects of electron beam irradiation on lipid oxidation and myofibrillar protein oxidation in vacuum-packaged fresh pork during chilled storage
19天前
已完结
Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation
1个月前
已完结
Changes in Protein Fluorescence in a Lipid–Protein Co-oxidizing Oleogel
3个月前
已完结
Mechanical Characterization of Ultralow Interfacial Tension Oil-in-Water Droplets by Thermal Capillary Wave Analysis in a Microfluidic Device
3个月前
已完结
Ultralow Interfacial Tensions of Aqueous Two-Phase Systems Measured Using Drop Shape
3个月前
已完结
Impact of the Temperature, Homogenization Condition, and Oil Property on the Formation and Stability of Crude Oil Emulsion
4个月前
已完结
Concentration-dependent CO2 injection modulating porous structure and physicochemical properties in plant protein-based meat analogues
5个月前
已完结
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