Lv11
100 积分 2024-02-26 加入
Trapping and assembly of living colloids at water–water interfaces
2小时前
待确认
Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate
19天前
已完结
Formation of electrostatic complexes using sodium caseinate with high-methoxyl pectin and carboxymethyl cellulose and their application in stabilisation of curcumin
1个月前
已完结
Interfacial Protein Fibril Polymorphisms Regulate In Vivo Adipose Expansion for Control of Obesity
1个月前
已完结
Hierarchical Porous Protein Scaffold Templated from High Internal Phase Emulsion Costabilized by Gelatin and Gelatin Nanoparticles
1个月前
已完结
Influence mechanism of chayote (Sechium edule) pectin on the stability of sodium caseinate emulsion
2个月前
已完结
Rheology of water-in-water emulsions: Caseinate-pectin and caseinate-alginate systems
2个月前
已完结
Phase separation in aqueous casein- guar gum systems
2个月前
已完结
Enhancing storage and gastroprotective viability of Lactiplantibacillus plantarum encapsulated by sodium caseinate-inulin-soy protein isolates composites carried within carboxymethyl cellulose hydrogel
2个月前
已完结
Microencapsulation of probiotic and prebiotic in alginate-chitosan capsules and its effect on viability under heat process in shrimp feeding
3个月前
已完结
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