Lv52
1030 积分 2024-10-13 加入
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
4小时前
已完结
Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum
4小时前
待确认
mulsifying properties of chickpea protein isolates: Influence of pH and NaCl
18小时前
已完结
Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl
19小时前
已完结
Octenyl succinate esterified gum arabic stabilized emulsions: Preparation, stability and in vitro gastrointestinal digestion
1天前
已完结
Synthesis of succinate-modified starch through succinylation of breadfruit starch (Artocarpus altilis) with succinic acid
1天前
求助中
Octenyl succinate esterified gum arabic stabilized emulsions: Preparation, stability and in vitro gastrointestinal digestion
1天前
已完结
Improved curcumin bioaccessibility in Pickering emulsion fabricated by rice glutelin fibrils
3天前
已完结
Novel diacylglycerol oil-based nanostructured lipid carriers improves the stability and digestibility of lycopene
3天前
已完结
Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction
3天前
已完结
皖公网安备34019202002308
