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28 积分 2025-08-12 加入
Enhancement of freeze-thaw stability and gel characteristics in soybean-potato protein Pickering emulsions regulated by polysaccharides: Focusing on physicochemical properties and microstructure
1个月前
已完结
Extraction and characterization of flaxseed miscellaneous particles and their application in the construction of Pickering emulsions
1个月前
已完结
Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility
4个月前
已完结
The gut microbiota‐aromatic hydrocarbon receptor (AhR) axis mediates the anticolitic effect of polyphenol‐rich extracts from Sanghuangporus
4个月前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
5个月前
已完结
Improved conditions and new data for identification of lichen products by standardized thin-layer chromatographic method
5个月前
已完结
Modification of the air-water interface in ovalbumin foam: Surface modification with metal-phenolic network
5个月前
已完结
Synergistic modification of sweet potato protein by ultrasound and succinylation: curcumin-loaded emulsion and application in meat products
5个月前
已完结
Spectroscopic and Photochemical Properties of the Lichen Compound Lobaric Acid
5个月前
已完结
pH-responsive pea protein-sodium alginate hydrogel beads for freshness monitoring in protein drinks: Structural and molecular insight
5个月前
已完结
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