Lv1
60 积分 2023-04-13 加入
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
3个月前
已完结
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
3个月前
已完结
Studying Large Amplitude Oscillatory Shear Response of Soft Materials
4个月前
已关闭
General liquid vegetable oil structuring via high internal phase Pickering emulsion stabilized by soy protein isolate nanoparticles
5个月前
已完结
Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property
5个月前
已完结
Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions
5个月前
已完结
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
5个月前
已完结
High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
5个月前
已完结
High internal phase emulsions stabilized solely by carboxymethyl chitosan
5个月前
已完结
Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods
5个月前
已完结
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