Lv42
760 积分 2025-09-10 加入
Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion
6小时前
已完结
Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties
6小时前
已完结
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
8小时前
已完结
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues
20小时前
已完结
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
1天前
已完结
Protein–Polysaccharide Complexes for O/W Emulsions: Structural Engineering and Their Relevance to Food Stability and Safety
1天前
已完结
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
1天前
已完结
Recent advances in protein-based emulsions: The key role of cellulose
1天前
已完结
Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations
1天前
已完结
Control of Nanoscale In Situ Protein Unfolding Defines Network Architecture and Mechanics of Protein Hydrogels
7天前
已完结
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