Lv8
7950 积分 2021-01-27 加入
Konjac glucomannan octenyl succinate (KGOS) as an emulsifier for lipophilic bioactive nutrient encapsulation
12天前
已完结
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
14天前
已完结
Effect of the chitosan second layer on the gelation and controlled digestion of Citrem–chitosan bilayer emulsions
14天前
已完结
Comparison of emulsifying properties and emulsion stabilising properties of pea protein isolate with various modification methods
1个月前
已完结
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products
1个月前
已完结
Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior
1个月前
已完结
Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels
2个月前
已完结
Preparation of Strong Antioxidative, Therapeutic Nanoparticles Based on Amino Acid-Induced Ultrafast Assembly of Tea Polyphenols
2个月前
已完结
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
2个月前
已完结
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
3个月前
已完结
