Lv31
230 积分 2023-12-21 加入
Role of globulins and albumins in oil-water interface and emulsion stabilization properties of pulse proteins
6小时前
待确认
Lipid-Derived Electrophiles Modify Proteins and Alter Their Interfacial Behavior: The Distinct Mediating Role of the Interface
6小时前
已完结
Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content
2个月前
已完结
Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles
3个月前
已完结
On the Stability of Pickering and Classical Nanoemulsions: Theory and Experiments
3个月前
已完结
Improved Emulsifying Performance of Agarose Microgels by Cross-Interfacial Diffusion of Polyphenols
3个月前
已完结
Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system
3个月前
已完结
Green preparation and isolation of carrageenan oligosaccharides and assessment of their ability to inhibit melanogenesis
3个月前
已完结
Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan
3个月前
已完结
Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
3个月前
已完结
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