Lv21
128 积分 2023-09-03 加入
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
3小时前
已完结
Nanocellulose‐Based Functional Materials: From Chiral Photonics to Soft Actuator and Energy Storage
5个月前
已完结
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures
5个月前
已完结
Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties
5个月前
已完结
Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application
5个月前
已完结
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
5个月前
已完结
Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration
5个月前
已完结
The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation
5个月前
已完结
Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil
7个月前
已完结
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation
7个月前
已完结
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