Lv11
28 积分 2025-09-02 加入
Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin
2小时前
已完结
Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods
1个月前
已完结
Effect of centrifugal force (G) on stability of natural emulsions (water/oil) present in fresh virgin olive oils
1个月前
已完结
Assessment of the stability of water in water emulsions using analytical centrifugation
1个月前
已完结
Impact of storage temperature on physical stability and protein-lipid Co-oxidation in whey protein functional emulsions
1个月前
已完结
Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan
1个月前
已完结
Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel
1个月前
已完结
Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic
1个月前
已完结
Dynamic high-pressure microfluidization assist in stabilizing hemp seed protein-gum Arabic bilayer emulsions: Rheological properties and oxidation kinetic model
2个月前
已完结
Composite hydrogels formed from okara cellulose nanofibers and carrageenan: Fabrication and characterization
2个月前
已完结
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