Lv4
666 积分 2024-12-19 加入
Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin
10天前
已完结
Biopolymer films incorporated with chlorogenic acid nanoparticles for active food packaging application
2个月前
已完结
Thermodynamic Parameters of β-Lactoglobulin−Pectin Complexes Assessed by Isothermal Titration Calorimetry
4个月前
已关闭
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions
4个月前
已完结
Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin
4个月前
已完结
Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
4个月前
已完结
Structural characteristics and emulsion stability of rice bran protein-chitosan complex: Effects of protein oxidation and ultrasonic treatment
4个月前
已完结
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
4个月前
已完结
Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes
5个月前
已完结
Effect of carboxymethyl chitosan on the properties of soybean oil body-carboxymethyl chitosan emulsion
5个月前
已完结
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