Lv11
18 积分 2023-07-17 加入
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release
17小时前
待确认
Fabrication and Stability Improvement of Monoglyceride Oleogel/Polyglycerol Polyricinoleate-Stabilized W/O High Internal Phase Pickering Emulsions
17小时前
已关闭
Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
3个月前
已完结
Transglutaminase-catalyzed glycosylation of natural actomyosin (NAM) using glucosamine as amine donor: Functionality and gel microstructure
3个月前
已完结
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
3个月前
已完结
The effect of cross‐linking degree on physicochemical properties of surimi gel as affected by MTGase
3个月前
已完结
Modification methods and applications of egg protein gel properties: A review
3个月前
已完结
Characterization of high intensity ultrasound on structure, digestibility, and IgG binding capacity of Pacific oyster ( Crassostrea gigas) tropomyosin
3个月前
已关闭
High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability
3个月前
已完结
Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane
3个月前
已完结
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