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36 积分 2024-07-13 加入
Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization
1天前
已完结
Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels
3天前
已完结
Browning and pigmentation in food through the Maillard reaction
6天前
已完结
Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate–rutin non-covalent complexes
1个月前
已完结
Effect of ohmic heating-assisted glycation reaction on the properties of soybean protein isolate-chitosan complexes
1个月前
已完结
Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein–Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils
2个月前
已完结
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
2个月前
已完结
Influence of pectin esterification degree on the characteristics of indica rice starch‐pectin composite gels
4个月前
已完结
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
4个月前
已完结
Polysaccharide‐Based Oleogels Prepared with an Emulsion‐Templated Approach
4个月前
已完结
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