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680 积分 2025-09-10 加入
Ultrasound-enhanced stability of Pickering emulsions via whey protein concentrate-xanthan gum-ellagic acid ternary complexes: Mechanisms and functional properties
17小时前
已完结
Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate/λ-carrageenan system
17小时前
已完结
Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum
17小时前
已完结
Pickering stabilization of double emulsions: Basic concepts, rationale, preparation, potential applications, challenges, and future perspectives
1天前
已完结
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
1天前
已完结
Lignin nanoparticle-stabilized pickering emulsion: Mechanism, influencing parameter, and emerging application
1天前
已完结
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
1天前
已完结
Influence of charged polysaccharides and zein nanoparticles on the interfacial and emulsification properties of Pickering emulsions
1天前
已完结
Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion
1天前
已完结
Emulsion characterization via microfluidic devices: A review on interfacial tension and stability to coalescence
1天前
已完结
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