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68 积分 2023-10-21 加入
Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization
2天前
已完结
Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
1个月前
已完结
Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization
1个月前
已完结
Properties of curcumin-loaded zein-tea saponin nanoparticles prepared by antisolvent co-precipitation and precipitation
1个月前
已完结
Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein
2个月前
已完结
Edible high internal phase Pickering emulsion with double-emulsion morphology
2个月前
已完结
Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions
2个月前
已完结
Recent Developments on Freeze-Thaw Stability of Pickering Emulsions and Its Application as Nutrient Delivery Vehicles
2个月前
已完结
Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures
3个月前
已完结
Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces
3个月前
已完结
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