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19 积分 2023-11-11 加入
Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles
19天前
已完结
Functional, structural properties and interaction mechanism of soy protein isolate nanoparticles modified by high-performance protein-glutaminase
2个月前
已完结
Characterization of structural and functional properties of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels
2个月前
已完结
Review paper: Recent development in Pickering emulsion gel technology for food and beverage applications
3个月前
已完结
The association between primary language spoken and all-cause mortality in critically ill patients
3个月前
已完结
Janus particles: A review of their applications in food and medicine
3个月前
已完结
Pickering High Internal Phase Emulsions Templated Super-Hydrophobic–Oleophilic Elastic Foams for Highly Efficient Oil/Water Separation
4个月前
已完结
Fractal Microstructure of Foods
4个月前
已完结
Observation of two-step aggregation kinetics of amyloid-β proteins from fractal analysis
4个月前
已完结
Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels
4个月前
已完结
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