Lv22
120 积分 2026-01-17 加入
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
6小时前
已完结
Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers
1天前
已完结
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
3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
3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
3个月前
已完结
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
3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
3个月前
已完结
Unraveling stabilization mechanisms in advanced starch nanoemulsions: From fabrication to food preservation applications
3个月前
已完结
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