Lv63
2400 积分 2023-04-15 加入
Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae
4天前
已完结
Colloidal structural characteristics and variation patterns of chicken skin gelatin during thermal processing
9天前
已完结
Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen
12天前
已完结
Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties
14天前
已完结
Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment
14天前
已完结
Effect of surfactants on the interfacial behaviors of diacylglycerol-based solid lipid nanoparticles and physical stability of W/O emulsion
14天前
已完结
Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions
20天前
已完结
Effect of surfactants on the interfacial behaviors of diacylglycerol-based solid lipid nanoparticles and physical stability of W/O emulsion
20天前
已完结
Effects of sugars on the gelation kinetics and texture of duck feet gelatin
1个月前
已完结
Study on the overall network structure and stability mechanism of food biomacromolecule based emulsion from the perspective of the interaction of interface and continuous
1个月前
已完结
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