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The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions
12小时前
已完结
Factors affecting the freeze–thaw stability of emulsions
12小时前
已完结
The instability of pectin-based emulsions in the upper digestive tract investigated based on the molecular structure and interfacial properties of pectin
2天前
已完结
Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?
21天前
已完结
Interfacial rheological properties of adsorbed protein layers and surfactants: a review
21天前
已完结
Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures
21天前
已完结
Influences of the different chemical components in soybean soluble polysaccharide on the emulsifying performance of its conjugates formed with soybean protein isolate
24天前
已完结
Chemical structural and chain conformational characterization of some bioactive polysaccharides isolated from natural sources
1个月前
已完结
Effects of high-pressure homogenization extraction on the physicochemical properties and antioxidant activity of large-leaf yellow tea polysaccharide conjugates
1个月前
已完结
Soybean Hull Insoluble Polysaccharides: Improvements of Its Physicochemical Properties Through High Pressure Homogenization
1个月前
已完结
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