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48 积分 2023-04-11 加入
Glycerol-regulated interfacial adsorption behavior of whey protein isolate for stable high internal phase emulsion gels: Impact on lipid oxidation and curcumin bioaccessibility
3个月前
已完结
Synergistic effects of glycerol on the hydration dynamics and rheological properties of collagen
3个月前
已关闭
Ultrasound-combined alkaline pH-shifting for the modification of sesame cake protein: Structural characterisation, techno-functional and antioxidant properties
3个月前
已完结
In vitro gastrointestinal digestibility under infant conditions of bovine milk fat emulsions stabilized using decalcified micellar casein concentrate
3个月前
已完结
Stabilization mechanism of oil and water emulsions by powdered buttermilk
3个月前
已完结
Turbulence-dependent reversible liquid-gel transition of micellar casein-stabilised emulsions
3个月前
已完结
Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteins
3个月前
已关闭
Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteins
3个月前
已关闭
Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products
3个月前
已完结
Encapsulation of three different types of polyphenols in casein using a customized pH-driven method: Preparation and characterization
3个月前
已完结
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