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Formation mechanism of soluble complex of quinoa protein isolate-κ-carrageenan: Intermolecular interaction, structural-physical properties and emulsifying performance
7小时前
待确认
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
8小时前
已完结
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates
8小时前
已完结
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization
8小时前
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
8小时前
已完结
Regulation of Whey Protein Microparticle Adsorption and Interfacial Film Formation by Polysaccharides for Enhanced Pickering Emulsion Stability
8小时前
已完结
The role of yeast dietary fiber-derived proteins and polysaccharides in emulsion stabilization: Interfacial effects and stabilizing mechanisms
8小时前
已完结
Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles
1个月前
已完结
Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior
1个月前
已完结
Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns
1个月前
已完结
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