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60 积分 2024-05-14 加入
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum
3小时前
待确认
Development of a nanoemulsion ofPhyllanthus emblicaL. branch extract
14小时前
已完结
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
13天前
已完结
Understanding protein digestion in infants and the elderly: Current in vitro digestion models
1个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
1个月前
已完结
Description of a Dynamic In Vitro Model of the Dog Gastrointestinal Tract and an Evaluation of Various Transit Times for Protein and Calcium
1个月前
已完结
The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein
2个月前
已完结
Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods
2个月前
已完结
Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate
2个月前
已完结
Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk
2个月前
已完结
纳米氧化亚铜热力学函数的温度效应研究
1年前
已采纳
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