Lv5
1342 积分 2023-09-08 加入
Screening and characterization of an antifreeze peptide from sea cucumber intestinal protein hydrolysates
5天前
已完结
Stability and in vitro digestion behavior of astaxanthin-loaded Pickering emulsions stabilized by OSA-modified starch: Influence of oil phase content
16天前
已完结
Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate
16天前
已完结
Impact of oil phase volume fraction on the characteristics of w/o/w emulsions stabilized with alkali-heat-treated rice residue glutelin
16天前
已完结
Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes
2个月前
已完结
Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil
2个月前
已完结
In Vitro Colonic Fermentation Profiles and Microbial Responses of Cellulose Derivatives with Different Colloidal States
2个月前
已完结
Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan
3个月前
已完结
Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion
3个月前
已完结
Cinnamon essential oil nanoemulsions by high-pressure homogenization: Formulation, stability, and antimicrobial activity
3个月前
已完结
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