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128 积分 2024-01-13 加入
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
6天前
已完结
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH
7天前
已完结
Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability
13天前
已完结
Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH
1个月前
已完结
Effect of pH and sodium ion on the interfacial adsorption abilities and emulsion stability of soy hull polysaccharide
1个月前
已完结
Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH
1个月前
已完结
Emulsification mechanism of persimmon pectin with promising emulsification capability and stability
1个月前
已完结
Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties
1个月前
已完结
Emulsions stabilized by okra polysaccharides: Physicochemical, interfacial, and emulsification properties
1个月前
已完结
Effect of pH on the emulsifying performance of protein‐polysaccharide complexes
1个月前
已完结
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