Lv3
212 积分 2023-10-21 加入
Chitin nanowhiskers-stabilized Pickering emulsions for encapsulating flavor compounds in Zanthoxylum bungeanum oil
1个月前
已完结
Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi
2个月前
已完结
Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi
3个月前
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
3个月前
已完结
Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega‐3 fatty acids
3个月前
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
3个月前
已完结
The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles
3个月前
已完结
Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles
3个月前
已完结
Improved physicochemical stability of fish oil nanoemulsion via a dense interfacial layer formed by hyaluronic acid-poly(glyceryl)10-stearate
3个月前
已完结
Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles
3个月前
已完结
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