Lv4
590 积分 2025-10-21 加入
Phospholipids as Co-Stabilisers of Pea Protein Emulsions: From Rapid Adsorption to Long-term Interfacial Structures
1天前
求助中
Whey protein phospholipid concentrates as a tunable lipid–protein system: linking fractionation, lipid analysis, and biological effects
1天前
求助中
Protein–lipid interactions in food matrices and their roles in gastrointestinal lipid digestion
2天前
已完结
Interface engineering of plant oil body for an innovative food ingredient: A review
3天前
已完结
A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
1个月前
已完结
Role of protein-lipid interactions for food and food-based applications
1个月前
已完结
Electrostatic effect and spatial conformation regulating interfacial stability and digestion of shrimp myofibrillar protein-fish oil oleogel emulsions
1个月前
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
3个月前
已完结
Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion
3个月前
已完结
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