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40 积分 2026-01-27 加入
Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion
23天前
已完结
Identifying high-spin hydroxyl-coordinated Fe3+N4 as the active centre for acidic oxygen reduction using molecular model catalysts
1个月前
已完结
Factors affecting the freeze–thaw stability of emulsions
2个月前
已完结
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications
2个月前
已完结
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
2个月前
已完结
An overview of the functional properties of egg white proteins and their application in the food industry
2个月前
已完结
Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization
3个月前
已完结
Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
3个月前
已完结
Creaming and flocculation in emulsions containing polysaccharide
3个月前
已完结
Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties
3个月前
已完结
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