Lv11
40 积分 2025-04-17 加入
Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation
3小时前
已完结
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials
4小时前
已完结
Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating
4天前
已完结
Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid‐induced gelation
4天前
已完结
β-carotene nanoemulsions co-ingested with oatmeal of different viscosities: a semi-dynamic in vitro digestion approach
4个月前
已完结
Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes
5个月前
已完结
Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene
5个月前
已完结
Encapsulation and protection of β-carotene in Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin nanoparticles
5个月前
已完结
皖公网安备34019202002308
