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592 积分 2025-12-23 加入
Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein
10小时前
待确认
Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein
13小时前
已关闭
Foaming and structural properties of egg yolk components microgel particles and their adsorption characteristics at the air-water interface
13小时前
待确认
Mung bean protein colloid mixtures and their fractions - A novel and excellent foam stabiliser
14小时前
待确认
Meat protein microgels assembled under various temperature-concentration conditions: Underlying its interfacial behavior
1天前
待确认
Mung bean protein colloid mixtures and their fractions - A novel and excellent foam stabiliser
1天前
已关闭
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
1天前
已完结
A new strategy for the preparation of long-term stable “Capillary foam” from egg white protein microgel particles
1天前
已完结
A Microalgae‐Probiotic‐Nanozyme Robot for Alleviating Intestinal Inflammation and Microbiota Dysbiosis
3天前
已完结
Bioorthogonal conjugation and responsive nanocoating of probiotics for inflammatory bowel disease
3天前
已完结
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