Lv11
60 积分 2024-01-04 加入
Heat‐Induced Morphological and Functional Alterations of Quinoa Amyloid‐Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions
7小时前
待确认
Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
11个月前
已完结
Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions
11个月前
已完结
Innovative use of camel whey proteins, quercetin, and starch as ternary complexes for emulsion stabilization at the Micro and Nano scale
11个月前
已完结
Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion
11个月前
已完结
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
11个月前
已完结
Pea protein soften surimi gels and improve in vitro digestibility: potential high protein foods for elderly
1年前
已完结
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