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30 积分 2024-11-26 加入
Impact of pH and protein/polysaccharide ratio on phycocyanin-okra polysaccharides complex
1个月前
已完结
Formation mechanism of soluble complex of quinoa protein isolate-κ-carrageenan: Intermolecular interaction, structural-physical properties and emulsifying performance
1个月前
已完结
Physicochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing high internal phase Pickering emulsions as potential fat alternatives
1个月前
已完结
Development of natural sweetened Fig bars: a comprehensive study on the role of honey and Jaggery in enhancing nutrition and stability
2个月前
已完结
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
2个月前
已完结
Novel Pickering emulsion stabilized by natural fiber polysaccharide-protein extracted from Haematococcus pluvialis residues
2个月前
已完结
Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides
2个月前
已完结
Development of quinoa protein-saccharide conjugates stabilized high internal phase Pickering emulsions for 3D printing and β-carotene delivery
2个月前
已完结
Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates
2个月前
已完结
pH-dependent interactions in OPI/CS composites drive emulsion stability and β-carotene bioaccessibility
2个月前
已关闭
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