Lv13
18 积分 2023-04-11 加入
Encapsulation of three different types of polyphenols in casein using a customized pH-driven method: Preparation and characterization
3小时前
已完结
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels
4小时前
已完结
Highly stable emulsion gels with micellar casein based on the jamming transition, for bioactive molecule delivery
4小时前
已完结
Investigation of functional and technological properties of micellar casein concentrate for the formation of qualitative and quantitative characteristics of sausage products
23小时前
求助中
Effects of ultrasonic treatment on protein in goat milk: Changes in structure and function and enhancement of heat-sterilized protein function
2天前
已完结
Liquid crystalline phases in emulsions
9天前
已完结
Co-encapsulation of curcumin and fucoxanthin in solid-in-oil-in-water multilayer emulsions: Characterization, stability and programmed sequential release
9天前
已完结
Cryoprotective effects of glycerol on the structure and function of myofibrillar proteins in pork patties with multiple freeze-thaw cycles
10天前
已完结
Thermal stability of γ‐PGA modified fish gelatin emulsion
14天前
已完结
Effect of cyclodextrins on the thermal stability of globular proteins
15天前
已完结
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