Lv4
690 积分 2025-09-10 加入
Synergistic effect of gellan gum and guar gum on improving the foaming properties of soy protein isolate-based complexes: Interaction mechanism and interfacial behavior
1个月前
已完结
Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior
1个月前
已完结
Noncovalent interaction between β-conglycinin and rutin: Structural characterization, binding mechanism and emulsifying stability
1个月前
已完结
Novel Pickering emulsions stabilized by abalone oligopeptide and xanthan gum complexes: Effects of concentrations and oil-water ratios
1个月前
已完结
Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels
1个月前
已完结
Interface behavior, whipping properties and storage stability of aerated emulsions: Effect of interaction between milk protein and sucrose ester
1个月前
已关闭
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
1个月前
已完结
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
1个月前
已完结
Interfacial properties and structure of Pickering emulsions co-stabilized by different charge emulsifiers and zein nanoparticles
1个月前
已完结
Naturally occurring protein/polysaccharide hybrid nanoparticles for stabilizing oil-in-water Pickering emulsions and the formation mechanism
1个月前
已完结
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