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28 积分 2023-09-16 加入
Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility Highly Cited Paper
6天前
已完结
Influence of oleogel/hydrogel ratios and emulsifiers on structural and digestion properties of food-grade 3D printed bigels as carriers for quercetin and catechin
6天前
已完结
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
6天前
已完结
Effect of ferulic acid incorporation on structural, rheological, and digestive properties of hot-extrusion 3D-printed rice starch
6天前
已完结
Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels
8天前
已完结
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
9天前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
9天前
已关闭
High internal phase Pickering emulsion stabilized by zein-tannic acid-sodium alginate complexes: ll-Carotene loading and 3D printing
9天前
已完结
Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo
9天前
已完结
Thermomechanical transitions of meat-analog based fried foods batter coating
1个月前
已完结
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