Lv41
630 积分 2025-09-10 加入
Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum
50分钟前
待确认
Impact of κ-carrageenan and locust bean gum on physicochemical properties and emulsion gel formation in casein-based systems
53分钟前
求助中
κ-角叉菜胶和刺槐豆胶对酪蛋白体系理化性质和乳液凝胶形成的影响
1小时前
已关闭
Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability
1天前
待确认
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
16天前
已完结
[Progress in human epidermal growth factor research]
20天前
已完结
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
21天前
已完结
Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion
21天前
已完结
Environmental impacts of cotton and opportunities for improvement
1个月前
已完结
Fire activity as measured by burned area reveals weak effects of ENSO in China
1个月前
已完结
皖公网安备34019202002308
