Lv11
26 积分 2025-10-31 加入
Effect of different anionic polysaccharides on whey protein's S/O/W bilayer emulsions containing EGCG: Molecular interaction and stability under various environmental stresses
3小时前
待确认
W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
3小时前
待确认
The potential of protein-polysaccharide-based O/W and W/O emulsion gels strengthened by solid fat crystallization as realistic fat analogs
13天前
已完结
Microfluidic programming of multi-core double emulsions locked by cyclodextrin
2个月前
已关闭
Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate
2个月前
已完结
O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing
2个月前
已完结
Controllable preparation of monodisperse alginate microcapsules with oil cores
2个月前
已完结
One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions
2个月前
已完结
Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions
2个月前
已完结
Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
2个月前
已完结
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