Lv4
480 积分 2025-03-13 加入
Corn starch-soy protein isolate films reinforced by metal-phenolic networks: Properties and application for strawberry preservation
4天前
已完结
Resveratrol nanoparticles coated by metal-polyphenols supramolecular enhance antioxidant activity and long-term stability of dietary gel
4天前
已完结
Influence of covalent conjugates of zein peptide-phenolic acids with different hydrophobicity on performance of resultant lutein-loaded emulsion gels
4天前
已完结
Insight into emulsion gels stabilized by soy protein isolate–flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein
1个月前
已完结
Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions
1个月前
已完结
Investigating the properties of potato protein fibers and their application in oleogel -structured high internal phase emulsions
1个月前
已完结
Fabrication of amorphous pea starch–whey protein emulsion gels for synergistic stabilization, nutrient delivery, and solid fat replacement
1个月前
已完结
Influences of pH-regulated metal phenolic networks on soy protein hydrolysate nanofibril gels: Microstructure, rheological properties and thermal stability
1个月前
已完结
High internal phase emulsions stabilized by Rice bran albumin-γ-Oryzanol complex for enhanced gel strength and oxidative stability
1个月前
已完结
Pickering emulsion gel stabilized by Auricularia auricula protein
1个月前
已完结
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