Lv32
330 积分 2024-11-13 加入
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
3天前
已完结
Influence of Aqueous Phase Emulsifiers on Lipid Oxidation in Water-in-Walnut Oil Emulsions
3天前
已完结
Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
3天前
已完结
Preliminary study on protein isolation process of walnut dregs by single factor experiments and response surface method
11天前
已完结
Effect of oil extraction methods on walnut oil quality characteristics and the functional properties of walnut protein isolate
11天前
已完结
Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
15天前
已完结
High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties
1个月前
已完结
Identification and quantification of phenolic compounds in kernels, oil and bagasse pellets of common walnut (Juglans regia L.)
1个月前
已完结
Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence
1个月前
已完结
Insights into interactions between food polyphenols and proteins: An updated overview
1个月前
已完结
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