Lv5
1000 积分 2024-10-13 加入
Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions
7天前
已完结
大豆分离蛋白-果胶混合体系的凝胶特性：pH值和果胶甲氧基化程度的影响
29天前
已完结
大豆分离蛋白-果胶混合体系的凝胶特性：pH 值和果胶甲氧基化程度的影响
1个月前
已完结
稀和浓食品乳液的流变特性综述
1个月前
已完结
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
2个月前
已完结
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
2个月前
已完结
The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body
2个月前
已完结
辛烯基琥珀酸酐改性罗勒籽胶的流变学和界面特性
2个月前
已完结
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin
2个月前
已完结
琥珀酸辛烯酯化阿拉伯树胶稳定乳剂：制备、稳定性和体外胃肠道消化
2个月前
已完结
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