Lv4
520 积分 2025-10-21 加入
Role of protein-lipid interactions for food and food-based applications
2天前
已完结
Electrostatic effect and spatial conformation regulating interfacial stability and digestion of shrimp myofibrillar protein-fish oil oleogel emulsions
6天前
已完结
Impact of high intensity ultrasonication on stability of k-carrageenan and soy lecithin emulsions: aqueous phase mobility, particle size and microstructural study
2个月前
已完结
Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion
2个月前
已完结
Timing matters: How delayed emulsifier addition shapes phospholipid-protein interfaces
2个月前
已关闭
Synergistic mechanism of hydrophobic and hydrophilic antioxidants in the interface of tree peony seed oil bilayer emulsion
3个月前
已完结
Regulating the heat stability of protein-phospholipid stabilised oil-water emulsions by changing the phospholipid headgroup or fatty acyl chain
3个月前
已完结
Interface and Bulk Phase Engineering in Water‐in‐Oil High Internal Phase Emulsion: A Clean‐Label Strategy for Stabilization and Application
3个月前
已完结
Stabilization of high internal phase Pickering emulsions using sunflower lecithin-protein complexes: Characterization and application in β-carotene delivery
3个月前
已完结
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