Lv21
166 积分 2026-05-29 加入
Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface
7天前
已完结
Dual-phase bigels from soy hull polysaccharide-soy protein isolate hydrogel and soy lecithin-stearic acid oleogel: A novel strategy for probiotic encapsulation and gastrointestinal stability
7天前
已完结
Physicochemical attributes and stabilization mechanism of emulsions stabilized by microfluidized soybean by-products
9天前
已完结
Digestive enzyme corona formed in simulated gastrointestinal tract and its impact on EGCG release from banana resistant starch nanoparticles
12天前
已完结
Interfacial properties of plant protein–flavonoid hybrid particles: towards influencing in vitro gastric digestion of emulsions
12天前
已完结
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study
12天前
已完结
Interfacial moduli at large strains and stability of emulsions stabilised by plant proteins at high bulk shear rates
12天前
已完结
Emulsion and interfacial properties of blended potato–lupin protein systems
12天前
已完结
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