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7640 积分 2021-01-27 加入
Changes and Roles of Secondary Structures of Whey Protein for the Formation of Protein Membrane at Soy Oil/Water Interface under High-Pressure Homogenization
1个月前
已完结
Stability, Interfacial Structure, and Gastrointestinal Digestion of β-Carotene-Loaded Pickering Emulsions Co-stabilized by Particles, a Biopolymer, and a Surfactant
1个月前
已完结
Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding
1个月前
已完结
Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene
1个月前
已完结
Fabrication of ordered konjac glucomannan microfiber arrays via facile microfluidic spinning method
1个月前
已完结
Cooling Rate Effects on the Microstructure, Solid Content, and Rheological Properties of Organogels of Amides Derived from Stearic and (R)-12-Hydroxystearic Acid in Vegetable Oil
1个月前
已完结
In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions
1个月前
已完结
Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes
1个月前
已完结
Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods
1个月前
已完结
Modification of plant proteins as alternatives to animal proteins: a review
1个月前
已完结
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