Lv4
590 积分 2025-04-16 加入
The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics
16天前
已完结
Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism
16天前
已完结
Chitosan oligosaccharides exerted a concentration-dependent effect for inhibiting transglutaminase-induced cross-linking of whey protein isolate and enhancing its interfacial properties and bioactivities
1个月前
已完结
The role of polysaccharide ionic character in modulating lubrication behavior of WPI-based composite hydrocolloids
1个月前
已完结
Improving functional and interfacial performance of whey protein by pH shift combined with enzymatic glycosylation modification and its effect on high internal phase emulsions
1个月前
已完结
Phycocyanin-loaded double emulsion gels stabilized by genipin-crosslinked carboxymethyl chitosan and whey protein isolate conjugates: Highlighting superior stability and sustained release
1个月前
已完结
Enhanced bioaccessibility of a hesperidin-rich blood orange extract after encapsulation in alginate/chitosan microcapsules
2个月前
已完结
β-Carotene-Loaded Pickering Emulsion-Filled Gel: Role of Whey Protein-Cress Seed Gum Nanoparticle and Sodium Alginate Gel in Physicochemical and In Vitro Gastrointestinal Behavior
2个月前
已完结
Bioactivity of proanthocyanidin-whey protein isolate stabilized Pickering emulsion with encapsulated β-carotene
2个月前
已完结
Molecular insights into whey protein fibril-sodium alginate-piperine complexes for stabilizing astaxanthin emulsions with improved bioaccessibility
2个月前
已完结
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