Lv11
2 积分 2024-07-19 加入
Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion
5小时前
待确认
Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of Nemipterus virgatus Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibility
5小时前
已完结
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
5小时前
已完结
Myofibrillar protein aggregate evolution regulates interfacial adsorption behavior to maintain long-term stability of high internal phase Pickering emulsions
1个月前
已完结
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
1个月前
已完结
Jammed Pickering Emulsion Gels
1个月前
已完结
Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
1个月前
已完结
Regulation mechanism of ionic strength on the ultra-high freeze-thaw stability of myofibrillar protein microgel emulsions
1个月前
已完结
Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela)
1个月前
已完结
Emulsion gels based on OSA modified high amylose maize starch: Formation, interfacial properties, and stability
2个月前
已完结
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