Lv41
500 积分 2024-03-14 加入
Effect of konjac oligo-glucomannan on emulsifying properties of myofibrillar protein
8天前
已完结
Effect of different forms of nanocellulose on the stability of pork myofibrillar proteins' emulsion system
8天前
已完结
Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability
19天前
已完结
Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles
19天前
已完结
Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil-Water Interface: Relationship to Structural Properties
24天前
已完结
Heat denaturation and aggregation of β-lacto globulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0
1个月前
已完结
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
1个月前
已完结
High internal phase Pickering emulsions via complexation of cellulose nanofibrils and nanochitin: Enhanced interfacial adsorption and structured aqueous network
3个月前
已完结
Edible coating based on beeswax-in-water Pickering emulsion stabilized by cellulose nanofibrils and carboxymethyl chitosan
3个月前
已完结
Construction of biodegradable superhydrophilic/underwater superoleophobic materials with CNF (cellulose nanofiber) fence-like attached on the surface for efficient oil/water emulsion separation
3个月前
已完结
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