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12 积分 2024-04-23 加入
Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion
18天前
已完结
Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration
18天前
已完结
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
19天前
已完结
Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L‐arabinose/D‐galactose
19天前
已完结
Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property
1个月前
已完结
Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes
1个月前
已完结
Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein
1个月前
已完结
Storage stability and antioxidant activity of astaxanthin and beta-carotene as affected by the architecture of O/W emulsions of milk proteins
1个月前
已完结
Changes in lipids during the storage of krill (Euphausia superba Dana) at 3 degrees C
1个月前
已关闭
Effects of Tea Polyphenol and Its Combination with Other Antioxidants Added during the Extraction Process on Oxidative Stability of Antarctic Krill (Euphausia superba) Oil
1个月前
已完结
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