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Effect of epigallocatechin-3-gallate modification on the structure, hydrophilicity and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex
14小时前
已完结
Unveiling the protein-lipid interaction mechanism: How the sturgeon lipids diminish the surimi gel properties
18天前
已完结
The fabrication, microstructure,rheological properties and interactions of soft solid oleogels of hazelnut oil body
6个月前
已完结
Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties
6个月前
已完结
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