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20 积分 2024-07-19 加入
Lipid oxidation and in vitro digestion of pickering emulsion based on zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticles
27天前
已完结
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
1个月前
已完结
pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization
1个月前
已完结
Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi
1个月前
已完结
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels
1个月前
已完结
Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
1个月前
已完结
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
1个月前
已完结
Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability
1个月前
已完结
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
1个月前
已完结
Pickering emulsions prepared using zein-sugarcane leaves polyphenol covalent crosslinking nanoparticles via ultrasonication: Capacities in storage stability, lipid oxidation, in vitro digestion and safety evaluation
1个月前
已完结
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