Lv3
316 积分 2024-01-13 加入
A Multiscale Investigation of Poria cocos Peel Crude Polysaccharides in Foams and Emulsions: From Molecular Features, Interfacial Properties to Emulsifier Performance
3天前
已完结
A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application
1个月前
已完结
Effects of Lentinula edodes on Properties and Odor Release Capacity of Myofibrillar Protein in the Chicken Meat Fillings
2个月前
已完结
Regulation of whey protein microparticle adsorption and interfacial film formation by polysaccharides for enhanced Pickering emulsion stability
4个月前
已完结
Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions
4个月前
已完结
Role of pulse globulins and albumins in air-water interface and foam stabilization
4个月前
已完结
Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin
4个月前
已完结
Protein–polysaccharide interactions and aggregates in food formulations
4个月前
已完结
The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
4个月前
已完结
Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review
4个月前
已完结
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