Lv4
760 积分 2022-03-04 加入
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
1年前
已完结
Arthrospira platensis protein isolate for stabilization of fluid interfaces: Effect of physicochemical conditions and comparison to animal-based proteins
1年前
已关闭
The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
1年前
已完结
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein
1年前
已完结
Emulsification and emulsion stability: The role of the interfacial properties
1年前
已完结
Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review
1年前
已完结
Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate
1年前
已完结
Beyond particle stabilization of emulsions and foams: Proteins in liquid-liquid and liquid-gas interfaces
1年前
已完结
The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
1年前
已完结
Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition
1年前
已完结
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