Lv11
10 积分 2025-03-13 加入
Encapsulation and protection of β-carotene in Pickering emulsionsstabilized by chitosan-phytic acid-cyclodextrin nanoparticles
3小时前
待确认
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
2个月前
已完结
Self-similar assemblies of globular whey proteins at the air-water interface: Effect of the structure
2个月前
已完结
Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations
2个月前
已完结
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
3个月前
已完结
Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions
3个月前
已完结
Self-healing waterborne polyurethane coatings with high transparence and haze via cellulose nanocrystal stabilized linseed oil Pickering emulsion
3个月前
已完结
Stabilization of capsanthin in physically-connected hydrogels: Rheology property, self-recovering performance and syringe/screw-3D printing
4个月前
已完结
Lower photostability of capsanthin dispersed in an aqueous solution
4个月前
已完结
Magnetic induction electric field: A novel physical approach to modulate egg white protein structure and interfacial properties
4个月前
已关闭
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