Lv11
80 积分 2024-03-13 加入
Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
3小时前
待确认
Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH
4天前
已完结
Ultrasound-regulated fibrillation of arachin: Structural characteristics, foaming and emulsifying properties
10天前
已完结
Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils
10天前
已完结
Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene
11天前
已完结
Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
11天前
已完结
Gelation of oil-in-water emulsions stabilized by whey protein
30天前
已完结
Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism
30天前
已完结
Advances in preparation and application of food-grade emulsion gels
30天前
已完结
Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
30天前
已完结
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