Lv2
170 积分 2026-03-14 加入
Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability
5天前
已完结
Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt
6天前
已关闭
Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods
8天前
已完结
Protein–polysaccharide interactions and aggregates in food formulations
9天前
已完结
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
10天前
已完结
Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes
10天前
已完结
A new approach for drying of nanostructured lipid carriers (NLC) by spray-drying and using sodium chloride as the excipient
11天前
已完结
Influence of emulsifier type on the spray-drying properties of model infant formula emulsions
11天前
已完结
Template-directed flower-like lactose with micro-meso-macroporous structure
12天前
已完结
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