Lv31
370 积分 2024-12-08 加入
Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion
25天前
已完结
Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding
1个月前
已完结
Development of gastric digestion-tolerant plant protein-based nanoparticles: Fabrication, characterization, antioxidant activity, and stability
1个月前
已完结
Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding
1个月前
已完结
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties
2个月前
已完结
Antioxidant effects of green tea polyphenols
2个月前
已完结
Interactions between tea polyphenols and nutrients in food
2个月前
已完结
Starch based Pickering emulsions: Fabrication, properties, and applications
2个月前
已完结
An overview on preparation of emulsion-filled gels and emulsion particulate gels
2个月前
已完结
Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations
2个月前
已完结
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