Lv61
2410 积分 2023-11-22 加入
All-natural plant-based HIPE-gels simultaneously stabilizing with Quillaja saponin and soy protein isolate: Influence of environmental stresses on stability
24天前
已完结
Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions
25天前
已完结
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi
1个月前
已完结
Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants
2个月前
已完结
Effect of water chemistry on the stability of water-in-crude oil emulsion: Role of aqueous ions and underlying mechanisms
4个月前
已完结
The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies
4个月前
已完结
Elucidating pH dynamics in Pickering emulsions stabilized by soybean protein isolate and nicotinamide mononucleotide: Enhancing emulsification and curcumin delivery mechanisms
4个月前
已完结
Effect of water chemistry on the stability of water-in-crude oil emulsion: Role of aqueous ions and underlying mechanisms
4个月前
已完结
Food liposomes: Structures, components, preparations, and applications
4个月前
已完结
Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin
4个月前
已完结
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