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Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5
1个月前
已完结
Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsion
1个月前
已完结
Regulation of catechins with different structure characteristics on the physicochemical properties of casein and the structure-activity relationship
1个月前
已完结
Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5
1个月前
已完结
Development of gel-like, high encapsulation efficiency and antibacterial cinnamaldehyde-loaded Pickering emulsion stabilized by EGCG enhanced whey protein isolate-gum arabic ternary nanocomplex
1个月前
已完结
Ultrasound-assisted pH-shifting treatment: Effects on egg yolk protein interfacial adsorption and emulsification properties
1个月前
已完结
Gaseous ozone assisted Maillard reaction of chickpea protein isolate- arabinose: Improving structural and functional properties and enhancing emulsion stability
1个月前
已完结
Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior
1个月前
已完结
Molecular interactions and gelation of polymerized whey protein-Armillaria mellea polysaccharide hydrogel and its application in yogurt
1个月前
已完结
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
2个月前
已完结
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