Lv4
420 积分 2024-03-05 加入
Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions: understanding phospholipid-protein interactions at the oil-water interface
10天前
已完结
Rice proteins and carboxymethyl cellulose complexes: a tunable system for the creation of novel acid gels
17天前
已完结
Rice grain germination: a review of its impact on technological properties and development of new food products
1个月前
已完结
Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein
2个月前
已完结
pH-Responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface
2个月前
已完结
Air-water interfacial and foaming properties of lupin protein-polysaccharide soluble complexes: Role of physicochemical properties, morphological characteristics, and flexibility
2个月前
已完结
Air-water interfacial adsorption mechanism of whey protein/β-glucan complexes induced by phase behavior: development of an emerging foaming agent
2个月前
已完结
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature
2个月前
已完结
Effect of protein oxidation on the structural characteristics and emulsification properties of rice bran protein fibril: Assessing the role of peroxyl radicals
2个月前
已完结
Impact of high-soluble modified wheat gluten as an emulsifier on the structure and quality of ice cream
2个月前
已完结
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