Lv3
388 积分 2024-11-26 加入
Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH
2天前
已完结
Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour
3天前
已完结
Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival
6天前
已完结
Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties
15天前
已完结
Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility
20天前
已完结
Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility
25天前
已完结
Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility
25天前
已关闭
Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate
27天前
已完结
All-natural polysaccharide and protein complex nanoparticles from Clitocybe squamulosa as unique Pickering stabilizers for oil-in-water emulsions
1个月前
已完结
Black goji anthocyanin-loaded emulsion film stabilized by rice protein hydrolysate complexes as pH-sensitive indicator for salmon freshness
2个月前
已完结
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