Lv1
28 积分 2024-09-01 加入
Rheological properties of mixed muscle/nonmuscle protein emulsions treated with transglutaminase at two ionic strengths
3个月前
已完结
Water‐soluble myofibrillar proteins prepared by high‐pressure homogenisation: a comparison study on the composition and functionality
3个月前
已完结
Hofmeister Salts Affect Buildup of Thin Multilayer Films Surrounding Oil Droplets
3个月前
已完结
Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers
3个月前
已完结
Formation of intermolecular β-sheet structures: a phenomenon relevant to protein film structure at oil–water interfaces of emulsions
3个月前
已完结
Transition of Metastable Cross-α Crystals into Cross-β Fibrils by β-Turn Flipping
3个月前
已完结
Mechanical barrier preventing the centrifugal creaming of O/W food emulsions, stabilized by proteins
3个月前
已完结
Coalescence and compression in centrifuged emulsions studied with in situ optical microscopy
3个月前
已完结
Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion
3个月前
已完结
A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure
3个月前
已完结
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