Lv510
1250 积分 2026-04-02 加入
Interfacial engineered protein–polysaccharide–polyphenol complex high internal phase emulsions: From stabilization mechanisms to intelligent applications
4小时前
已完结
Impact of hydrocolloids on the formation of wheat gluten amyloid fibrils during cooking: A component-level perspective
25天前
已完结
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
2个月前
已完结
Pectin-dominated colloidal instability in cloudy pomelo juice: Morphological and rheological properties after enzymatic digestion
2个月前
已完结
Self-assembled zein-chitosan-salicylic acid nanoemulsions delay mango senescence by modulating hormone signaling and redox-related transcriptional networks
2个月前
已完结
Self-assembled zein-chitosan-salicylic acid nanoemulsions delay mango senescence by modulating hormone signaling and redox-related transcriptional networks
2个月前
已关闭
Self-assembled zein-chitosan-salicylic acid nanoemulsions delay mango senescence by modulating hormone signaling and redox-related transcriptional networks
2个月前
已关闭
The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
3个月前
已完结
Lignocellulose nanofibrils from oat hulls stabilize plant-based milk via interfacial adsorption and network formation
3个月前
已完结
Effect of freeze–thaw treatment on physicochemical and antioxidant properties of Chinese hawthorn fruit and its juice
3个月前
已完结
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