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20 积分 2023-11-09 加入
Engineering pH-responsive hyaluronic acid-tilapia protein Pickering emulsions for intestinal targeted delivery of quercetin
3个月前
已完结
Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles
4个月前
已完结
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
4个月前
已完结
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
5个月前
已完结
Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights
5个月前
已完结
Fabrication of amorphous pea starch–whey protein emulsion gels for synergistic stabilization, nutrient delivery, and solid fat replacement
5个月前
已完结
Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization
7个月前
已完结
High internal phase Pickering emulsions stabilized by pea protein microgel particles and their application as butter substitutes in cookies making
7个月前
已完结
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
8个月前
已完结
Fabrication and characterization of edible Pickering emulsion stabilized by donkey myofibrillar protein
9个月前
已完结
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