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Study on the enhanced 3D printing performance of high internal phase emulsions using protein fibrosis strategy
19小时前
待确认
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
1天前
已完结
Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics
1个月前
已完结
Texture and microstructure of emulsions prepared with soy protein concentrate by high-pressure homogenization
1个月前
已完结
Structural characterization and emulsification properties of quinoa protein-dextran conjugates fabricated through ultrasound-assisted Maillard reaction
1个月前
已完结
Amyloid protein fibrils show enhanced ice recrystallization inhibition activity when serve as pickering emulsion stabilizer
1个月前
已完结
Formulation and characterization of bigels utilizing whey protein and polysaccharides: Potential applications as cream analogues
1个月前
已完结
Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type
1个月前
已完结
Plant-based Pickering emulsions using cellulose nanofibers and soy protein isolate: Stabilization and high environmental resistance
1个月前
已完结
Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream
1个月前
已完结
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