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54 积分 2024-10-24 加入
Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility
2个月前
已完结
Soy protein-based films: a review of their preparation, functional properties and challenges
3个月前
已完结
Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications
3个月前
已完结
Chemical reactions in cottonseed protein cross-linking by formaldehyde, glutaraldehyde, and glyoxal for the formation of protein films with enhanced mechanical properties
3个月前
已完结
Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods
5个月前
已完结
Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross-linked collagen fibres
5个月前
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
5个月前
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
5个月前
已关闭
An investigation of correlation between structural and functional properties of Nigella sativa protein isolate
5个月前
已完结
The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene
7个月前
已完结
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