Lv14
58 积分 2024-01-13 加入
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers
1天前
已完结
A review of recent progress on high internal-phase Pickering emulsions in food science
1天前
已完结
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
1天前
已完结
High internal phase Pickering emulsions stabilized by Pleurotus eryngii protein-polysaccharide conjugates
9天前
已完结
Non-covalent interactions between rice protein and three polyphenols and potential application in emulsions
9天前
已完结
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
10天前
已完结
Characterization of soy protein isolate/Flammulina velutipes polysaccharide hydrogel and its immunostimulatory effects on RAW264.7 cells
11天前
已完结
Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
14天前
已完结
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
17天前
已完结
3D printing properties of Flammulina velutipes polysaccharide-soy protein complex hydrogels
17天前
已完结
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