Lv21
110 积分 2024-05-14 加入
Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
2小时前
待确认
Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels
29天前
已完结
Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology
1个月前
已完结
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate
2个月前
已完结
High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions
5个月前
已完结
Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
6个月前
已完结
Changes in Emulsifying and Physical Properties of Shrimp Oil/Soybean Oil‐in‐Water Emulsion Stabilized by Fish Myofibrillar Protein during the Storage
6个月前
已完结
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
6个月前
已完结
Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism
7个月前
已完结
Effect of Cysteine on the Functional Properties and Microstructures of Wheat Flour Extrudates
8个月前
已完结
纳米氧化亚铜热力学函数的温度效应研究
8个月前
已采纳
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