Lv11
90 积分 2025-10-21 加入
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
1小时前
待确认
Stability, release behavior and bacteriostatic property of potato protein isolate-soy lecithin-based Pickering emulsions loaded with cinnamon essential oils
6天前
已完结
Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration
6天前
已完结
Lentil protein stabilized emulsion - Impact of lecithin addition on emulsions properties
6天前
已完结
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
7天前
已完结
The characteristics of soybean protein isolate obtained by synergistic modification of high hydrostatic pressure and phospholipids as a promising replacement of milk in ice cream
7天前
已完结
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
7天前
已完结
Sunflower phospholipid fractions in ice cream: effects on emulsion stability, rheology, and microstructure
20天前
已完结
Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids
20天前
已完结
Effects of microplastics on the accumulation and neurotoxicity of methylmercury in zebrafish larvae
1个月前
已完结
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