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80 积分 2026-01-12 加入
Protein-protein interactions elucidate the foaming behavior of soybean lipophilic protein: Insights from β-conglycinin, glycinin, and oil body protein-phosphatidylcholine complexes
2天前
已完结
Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels
5天前
已完结
Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review
7天前
已完结
Properties of pectin-based films from white-fleshed pitaya (Hylocereus undatus) peel waste as affected by montmorillonite
7天前
已完结
Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods
8天前
已完结
Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials
8天前
已完结
pH-responsive Pickering emulsions synergistically stabilized by chitin nanocrystals and shellac nanoparticles for astaxanthin delivery
8天前
已完结
The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
9天前
已完结
One-step construction of Pickering emulsion using whole-component Undaria pinnatifida slurry as a natural stabilizer: Structure, digestive properties and application in low-GI noodles
13天前
已完结
Construction of HIPPEs based on sea bass protein-konjac glucomannan complexes for the delivery of astaxanthin, DHA and EPA
13天前
已完结
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