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34 积分 2024-07-19 加入
Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: the models on phase equilibria and mass transfer
14天前
已完结
Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage
24天前
已完结
Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking
24天前
已完结
Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studies
1个月前
已完结
Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles
1个月前
已完结
Myofibrillar protein aggregate evolution regulates interfacial adsorption behavior to maintain long-term stability of high internal phase Pickering emulsions
1个月前
已完结
Effect of myosin-kappa carrageenan Pickering emulsions on the quality of bighead carp surimi gels
1个月前
已完结
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan
1个月前
已完结
Enhancing gel and 3D printing performance of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi via Pickering high internal phase emulsion
1个月前
已完结
Revealing the potential effects of oil phase on the stability and bioavailability of astaxanthin contained in Pickering emulsions: In vivo, in vitro and molecular dynamics simulation analysis
1个月前
已完结
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