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96 积分 2025-05-15 加入
Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan
2小时前
已完结
Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles
5小时前
已完结
Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and Emulsion stability
19小时前
已完结
Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study
2天前
已完结
Combination of extrusion and bamboo leaf flavonoids modulates in vitro maize starch digestion: Insight into the molecular mechanisms and multi-scale structure
3天前
已完结
Rheological, thermal, and in vitro starch digestibility properties of oat starch-lipid complexes
3天前
已完结
Enhanced stability and rheological properties of Myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions
6天前
已完结
Reno protective potential of taxifolin liposomes modified by chitosan in diabetic mice
7天前
已完结
High-pressure homogenization assisted pH-shifting modified soybean lipophilic protein interacting with chitosan hydrochloride: double emulsion construction, physicochemical properties, stability, and in vitro digestion analysis
7天前
已完结
An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release
13天前
已完结
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