Lv41
580 积分 2024-03-14 加入
Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach
1个月前
已完结
Effect of konjac oligo-glucomannan on emulsifying properties of myofibrillar protein
1个月前
已完结
Effect of different forms of nanocellulose on the stability of pork myofibrillar proteins' emulsion system
1个月前
已完结
Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability
2个月前
已完结
Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles
2个月前
已完结
Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil-Water Interface: Relationship to Structural Properties
2个月前
已完结
Heat denaturation and aggregation of β-lacto globulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0
2个月前
已完结
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
2个月前
已完结
High internal phase Pickering emulsions via complexation of cellulose nanofibrils and nanochitin: Enhanced interfacial adsorption and structured aqueous network
4个月前
已完结
Edible coating based on beeswax-in-water Pickering emulsion stabilized by cellulose nanofibrils and carboxymethyl chitosan
5个月前
已完结
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