Lv41
430 积分 2024-10-12 加入
Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
3小时前
已完结
Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism
3小时前
待确认
Perspectives on the yogurt rheology
24天前
已完结
Ultrasonication effects on physicochemical properties of starch–lipid complex
27天前
已完结
The presence of propylene glycol alginate increased the stability and intestine-targeted delivery potential of carboxymethyl starch-stabilized emulsions
27天前
已完结
Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes
27天前
已完结
Effect of starch categories and mass ratio of TA/starch on the emulsifying performance and stability of emulsions stabilized by tannic acid-starch complexes
28天前
已完结
Rheological, thermal, and in vitro starch digestibility properties of oat starch-lipid complexes
29天前
已完结
Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes
1个月前
已完结
Thermal stability and in vitro digestive behavior of Pickering emulsion stabilized by high-amylose starch nanocrystals
1个月前
已完结
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