Lv62
2140 积分 2023-04-15 加入
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小时前
已完结
Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics
3天前
已完结
Comprehensive review of stabilising factors, demulsification methods, and chemical demulsifiers of oil-water emulsions
4天前
已完结
Interfacial behavior of lupin protein and its complexes with polysaccharides at different oil-water interfaces analyzed by general stress decomposition
4天前
已完结
The behavior of whey protein isolate-curcumin complex at the oil-water interface
4天前
已完结
Alginate-based supra-amphiphilic host-guest interfacial recognition reinforced the stability and foliar deposition of biomimetic “brick-and-mortar” structural Pickering emulsions
4天前
已完结
Interfacial and emulsifying properties of low-denatured soy protein prepared by self-coacervation
15天前
已完结
Effects of heat treatment and pH on the physicochemical and emulsifying properties of coconut (Cocos nucifera L.) globulins
22天前
已完结
Multi-scale elucidation of ethanol-induced modifications in soybean protein isolate: From molecular dynamics to functional properties
1个月前
已完结
Development of functionalized gelatin: Recent advances, challenges and prospects
1个月前
已关闭
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