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78 积分 2023-10-21 加入
Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH
9小时前
求助中
Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment
10小时前
已完结
Reaction Kinetics of Gliadin−Glutenin Cross-Linking in Model Systems and in Bread Making
2个月前
已完结
Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH
2个月前
已完结
Gliadin nanoparticles for the controlled release of all-trans-retinoic acid
3个月前
已完结
Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
7个月前
已完结
Food-grade particles for emulsion stabilization
7个月前
已完结
Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization
10个月前
已完结
Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
11个月前
已完结
Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization
1年前
已完结
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