Lv11
40 积分 2023-10-21 加入
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
1天前
已完结
Insights into structure–rheology relationships in Pickering emulsions stabilized by gliadin-citrus pectin complex particles
1天前
已完结
Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application
2天前
已完结
Gliadin/amidated pectin core–shell nanoparticles for stabilisation of Pickering emulsion
2天前
已完结
Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability
1个月前
已完结
Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures
1个月前
已完结
Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate
1个月前
已完结
Fabrication, characterization and stability of Pickering emulsions stabilized by Hohenbuehelia serotina protein-based nanoparticles
1个月前
已完结
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
1个月前
已完结
Development of pH-driven zein/tea saponin composite nanoparticles for encapsulation and oral delivery of curcumin
1个月前
已完结
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