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94 积分 2024-10-24 加入
Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods
30天前
已完结
Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross-linked collagen fibres
30天前
已完结
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin
30天前
已完结
Preparation of soybean oil-based emulsions stabilized by shiitake mushroom chitosan modified in both enzymatic and non-enzymatic systems and their application in β-carotene delivery
30天前
已关闭
An investigation of correlation between structural and functional properties of Nigella sativa protein isolate
1个月前
已完结
The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene
2个月前
已完结
Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels
2个月前
已完结
酪氨酸酶、漆酶和谷氨酰胺转氨酶催化交联蛋白质的比较分析
4个月前
已完结
Generation of elliptical perfect optical vortex beams and their propagation in free-space
4个月前
已完结
漆酶在饺子皮面团制作中的应用
5个月前
已完结
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