Lv1
8 积分 2023-10-30 加入
Review on improvement of physicochemical properties of sodium alginate‐based edible films
5个月前
已完结
A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends
6个月前
已完结
Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions
7个月前
已完结
Innovative rice alcohol soluble protein-casein matrix for encapsulating purple rice bran anthocyanins: Enhanced digestive stability and bioaccessibility in Caco-2 cell monolayer model
7个月前
已关闭
Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels
7个月前
已完结
In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions
7个月前
已完结
Advances in preparation and application of food-grade emulsion gels
8个月前
已完结
The characterization of fucoidan‑sodium caseinate electrostatic complexes with application for pH-triggered release: Microstructure and digestive behavior
9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
9个月前
已完结
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
9个月前
已完结
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