Lv2
124 积分 2023-10-17 加入
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
11天前
已完结
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
18天前
已完结
High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations
23天前
已完结
Development of pH-responsive emulsions stabilized by whey protein fibrils
23天前
已完结
Key role of three-dimensional reticular interface membranes in the formation of single polysaccharide–stabilized high internal phase emulsions
24天前
已完结
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications
26天前
已完结
Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions
27天前
已完结
Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk
1个月前
已完结
Emulsification performance and stabilization mechanism of okra polysaccharides with different structural properties
1个月前
已完结
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
1个月前
已完结
皖公网安备34019202002308
