Lv4
610 积分 2022-11-14 加入
Insight into dairy casein implications that enhance egg white proteins' thermodynamic and microrheological functions
8天前
已完结
Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure
11天前
已完结
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
12天前
已完结
The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate
14天前
已完结
Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels
14天前
已完结
Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage
18天前
已完结
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
18天前
已完结
Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions
18天前
已完结
Enhancement of gluconolactone-induced soybean protein isolate gels by low concentrations of oxidized konjac glucomannan: Gel properties and microstructure
19天前
已关闭
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights
19天前
已完结
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