Lv5
892 积分 2023-09-08 加入
Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A Review
10天前
已完结
Pea protein isolate-zein complex particles prepared by hydrophobic interactions and their application in stable Pickering emulsions
10天前
已完结
Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points
10天前
已完结
Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure
2个月前
已完结
Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity
2个月前
已完结
Rheology of Emulsions Thickened by Starch Nanoparticles
2个月前
已完结
Nanocellulose-chitosan nanocomplex stabilized pickering emulsions with extremely low internal phase: Stabilization mechanism and application in yogurt
2个月前
已完结
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
2个月前
已完结
Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil
2个月前
已完结
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
2个月前
已完结
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