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318 积分 2024-12-19 加入
Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications
2天前
已完结
Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils
3天前
已完结
The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions
15天前
已完结
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
1个月前
已完结
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
1个月前
已完结
Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration
1个月前
已完结
Recent developments in cellulose-based Emulsion systems for food applications: A review
1个月前
已完结
Pickering emulsion stabilized with fibrous nanocelluloses: Insight into fiber flexibility-emulsifying capacity relations
2个月前
已完结
Isolation and characterization of cellulose nanofibers from four plant cellulose fibers using a chemical-ultrasonic process
2个月前
已完结
Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure
3个月前
已完结
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