Lv5
1530 积分 2022-06-14 加入
Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
22天前
已完结
The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation
1个月前
已完结
A comparative study of distant hybridization in plants and animals
1个月前
已完结
Interfacial and emulsifying properties of crude and purified soybean oil bodies
1个月前
已完结
FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction
1个月前
已完结
Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein
1个月前
已完结
Pickering emulsions in foods - opportunities and limitations
1个月前
已完结
Attractive Pickering Emulsion Gels
2个月前
已完结
Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements
2个月前
已完结
Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases
2个月前
已完结
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