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Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions
2天前
已完结
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
11天前
已完结
Emulsifying behaviour of gum arabic. Part 1: Effect of the nature of the oil phase on the emulsion droplet-size distribution
11天前
已完结
Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa ( Chenopodium quinoa Willd.) protein isolates
13天前
已完结
Modification of plant proteins for improved functionality: A review
13天前
已完结
Emulsion gel designed based on rice bran protein-pectin conjugated microgel particles: Interface characteristics, rheological properties and water migration
16天前
已关闭
Emulsion gel designed based on rice bran protein-pectin conjugated microgel particles: Interface characteristics, rheological properties and water migration
22天前
已完结
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum
1个月前
已完结
Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates
1个月前
已完结
Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization
1个月前
已完结
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