Lv68
2850 积分 2023-04-15 加入
Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG complexes
6天前
已完结
Enhancement of freeze-thaw stability and gel characteristics in soybean-potato protein Pickering emulsions regulated by polysaccharides: Focusing on physicochemical properties and microstructure
20天前
已完结
Fish gelatin modifications: A comprehensive review
25天前
已完结
Effect of ethanol pre-treated whey nanoparticles on the stabilization of oil-in-water emulsions and in vitro lipid digestion
26天前
已完结
Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates
26天前
已完结
Unraveling the complex gelation dynamics of gelatin solutions mixed with various mono-, di-, or trisaccharides: A comparative study based on hydration properties
26天前
已完结
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
1个月前
已完结
Effect of plant protein emulsifiers and carriers on the physicochemical, structural, and oxidative stability of spray-dried pomegranate seed oil emulsions
1个月前
已完结
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
1个月前
已完结
Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate
1个月前
已完结
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