Lv11
80 积分 2025-03-03 加入
Improvement of emulsifying and loading properties of whey protein isolate via ultrasound-assisted alkali pretreatment and carboxymethyl cellulose interaction
6小时前
已完结
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals
3天前
已完结
Tailoring structure and properties of long-lived emulsion foams stabilized by a natural saponin glycyrrhizic acid: Role of oil phase
3天前
已完结
Characterization and functional properties of walnut protein fibrils for enhanced bioaccessibility of CoQ10 and ALA
1个月前
已完结
Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications – a review
1个月前
已完结
Multiscale hierarchical perspectives on food protein amyloid fibrils: A review
1个月前
已完结
Role of globulins and albumins in oil-water interface and emulsion stabilization properties of pulse proteins
3个月前
已关闭
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review
4个月前
已完结
The interfacial behaviors of ball-milled gorgon euryale starch - quinoa protein complex and its stabilizing effect on Pickering emulsions
4个月前
已完结
Ethylcellulose oleogel as a prolonged release delivery system for probiotics. Development and validation of a cold-mixing method
4个月前
已完结
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