Lv3
214 积分 2023-10-21 加入
Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi
3天前
已完结
Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi
25天前
已完结
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
25天前
已完结
Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega‐3 fatty acids
25天前
已完结
Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles
25天前
已完结
The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles
25天前
已完结
Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles
25天前
已完结
Improved physicochemical stability of fish oil nanoemulsion via a dense interfacial layer formed by hyaluronic acid-poly(glyceryl)10-stearate
25天前
已完结
Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles
25天前
已完结
Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction
25天前
已完结
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