Lv3
358 积分 2024-01-13 加入
Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends
10天前
已完结
Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
10天前
已完结
Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage
14天前
已完结
Adsorption Kinetics and Interfacial Dilatational Rheology of Oil–Water Interfacial Films Loaded with Homogalacturonan and Rhamnogalacturonan-I
20天前
已完结
Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure
23天前
已完结
Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
24天前
已完结
The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion
24天前
已完结
Mastication of crisp bread: Role of bread texture and structure on texture perception
28天前
已完结
Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship
1个月前
已完结
Characterization of the structure and properties of the isolating interfacial layer of oil–water emulsions stabilized by soy hull polysaccharide: Effect of pH changes
1个月前
已完结
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