Lv21
120 积分 2026-01-17 加入
Modulating the digestibility of cassava starch by esterification with phenolic acids
55分钟前
已完结
Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels
1个月前
已完结
Emulsion gels based on OSA modified high amylose maize starch: Formation, interfacial properties, and stability
1个月前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
1个月前
已完结
Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers
1个月前
已完结
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
5个月前
已完结
Enhanced curcumin delivery behavior of starch-based emulsion-filled gel by granular and molecular starch transformation: From gel formation to controlled release
5个月前
已完结
Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate
5个月前
已完结
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
5个月前
已完结
Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan
5个月前
已完结
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