Lv4
424 积分 2024-02-04 加入
Purification, structural characterization, and in vitro fermentation properties of okra polysaccharides
30天前
已完结
Production and stability of water‐dispersible astaxanthin oleoresin from Phaffia rhodozyma
30天前
已完结
In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods
1个月前
已完结
Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition
1个月前
已完结
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
2个月前
已完结
Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization
2个月前
已完结
Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion
2个月前
已完结
Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
2个月前
已完结
Competitive interfacial behavior in sodium caseinates-hydroxypropyl cellulose mixed systems
2个月前
已完结
Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates
2个月前
已完结
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