Lv61
2670 积分 2023-04-15 加入
A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications
5天前
已完结
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
5天前
已完结
A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field
5天前
已完结
Review: research progress on multi-field applications of gelatin-based materials
5天前
已完结
Formation of nanoparticles from ethanol-denatured whey proteins
8天前
已完结
Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol
8天前
已完结
Protein-based emulgels as delivery systems: design, rheological behavior and food applications
14天前
已完结
Synergistic Modification of Soybean Protein Isolate by Phosphorylation and Glycosylation for Enhanced Astaxanthin Emulsions: Efficacy, Stability and In Vitro Digestion
24天前
已完结
Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein
28天前
已完结
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects
28天前
已完结
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