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1302 积分 2024-01-15 加入
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
6个月前
已完结
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
6个月前
已完结
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
6个月前
已完结
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives
6个月前
已完结
Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development
6个月前
已完结
New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing
6个月前
已完结
Emulsion Gels in Food Systems: Advances, Oxidative Stability Challenges, and Mitigation
6个月前
已完结
Synthesis, in vivo colon-targeted delivery effect and gut microbiota modulation of indole-acetylated starches derived from various native starch structures
1年前
已完结
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