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408 积分 2023-09-05 加入
Optimizing food management: Effective strategies for minimizing food loss and waste
14小时前
求助中
Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions
1个月前
已完结
Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability
1个月前
已完结
Physicochemical stability of curcumin emulsions stabilized by Ulva fasciata polysaccharide under different metallic ions
4个月前
已完结
The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion
4个月前
已完结
Emulsion design for the delivery of β-carotene in complex food systems
5个月前
已完结
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry
6个月前
已完结
Structure-rheological relationship of capillary protein oleogels: the role of particle wettability
6个月前
已完结
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
7个月前
已完结
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
7个月前
已完结
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