Lv4
454 积分 2024-10-07 加入
Emulsion gel designed based on rice bran protein-pectin conjugated microgel particles: Interface characteristics, rheological properties and water migration
1个月前
已完结
Cellulosic Functional Bioplastic with Tunable Strength and Toughness Through Heat‐Treatment of Dynamic Covalent Networks
4个月前
已完结
Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnais
8个月前
已完结
Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise
8个月前
已关闭
Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise
8个月前
已完结
Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
8个月前
已完结
Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction
8个月前
已完结
Preparation and characterization of microcapsules for tuna oil by maillard reaction products of whey protein isolate and Arabic gum via complex coacervation
8个月前
已完结
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate
8个月前
已完结
Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions
8个月前
已完结
皖公网安备34019202002308
