Lv5
1398 积分 2023-11-06 加入
Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch
15小时前
已完结
Interfacial reorganization of egg yolk granules by ultrasound-assisted pH-shifting: concentration-dependent lecithin functionality from emulsion stabilizer to competitive displacer
7天前
已关闭
Simple construction of starch-lipid-protein complexes for enhancing the encapsulation and delivery performance of mesalazine-loaded Pickering emulsions
8天前
已完结
Construction of starch-flaxseed protein W/O/W emulsion gels as potential dysphagia food: A comparative analysis of starch types and concentrations
8天前
已完结
Tracking transformation behavior of soluble to insoluble components in liquid egg yolk under heat treatment and the intervention effect of xylitol
17天前
已完结
Potassium-regulated LA–GG composite hydrogels as dual-network gelling matrices: gelation mechanism, structural characterization, and application in capsule-based delivery
22天前
已完结
A multi–scale framework for texture design in whey protein–gellan gum mixed gels: From microstructure to sensation
22天前
已完结
Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence
1个月前
已关闭
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
1个月前
已完结
Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs
1个月前
已完结
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