Lv3
312 积分 2025-10-21 加入
Regulating the heat stability of protein-phospholipid stabilised oil-water emulsions by changing the phospholipid headgroup or fatty acyl chain
6天前
已完结
Interface and Bulk Phase Engineering in Water‐in‐Oil High Internal Phase Emulsion: A Clean‐Label Strategy for Stabilization and Application
6天前
已完结
Stabilization of high internal phase Pickering emulsions using sunflower lecithin-protein complexes: Characterization and application in β-carotene delivery
11天前
已完结
Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?
11天前
已完结
Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions: understanding phospholipid-protein interactions at the oil-water interface
21天前
已完结
Study on the overall network structure and stability mechanism of food biomacromolecule based emulsion from the perspective of the interaction of interface and continuous
21天前
已完结
Advancing food science through molecular docking: Methods, applications, and future perspectives
27天前
已完结
Fabrication of natural W1/O/W2 double emulsions stabilized with gliadin colloid particles and soybean lecithin
27天前
已完结
Modulating digestion behavior, antioxidant activity, and cytotoxicity of rice bran oil bodies through interface engineering
28天前
已完结
Emulsions stabilized by phospholipids
28天前
已完结
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