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20 积分 2023-10-21 加入
Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein
5天前
已完结
Experimental study of the rheological properties and stability of highly-concentrated oil-based emulsions
6天前
已完结
Stability mechanism of Monascus pigment‐soy protein isolate‐maltodextrin complex
9天前
已完结
Nanoemulsion containing Yellow Monascus pigment : Fabrication, characterization, storage stability, and lipase hydrolytic activity in vitro digestion
9天前
已完结
The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex
9天前
已完结
Exploring the influence of different enzymes on soy hull polysaccharide emulsion stabilization: A study on interfacial behavior and structural changes
13天前
已完结
Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins
18天前
已完结
Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions
19天前
已完结
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
20天前
已完结
Transforming monomeric globulins into pickering particles to stabilize nanoemulsions: Contribution of trehalose
24天前
已完结
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