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50 积分 2026-04-02 加入
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
29天前
已完结
Microstructural design of aerated food systems by soft-solid materials
29天前
已完结
Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives
29天前
已完结
Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs
29天前
已完结
Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
29天前
已完结
Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides
29天前
已完结
Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties
29天前
已完结
Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction
29天前
已完结
Dynamic tracking of the structure of high internal phase Pickering emulsions stabilized by egg white protein microgels with different phase behaviors, 3D printing and digestive fates
29天前
已完结
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