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The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork
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Improved anti-inflammatory properties of xanthan gum hydrogel physically and chemically modified with yeast derived peptide
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Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
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Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose
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Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
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Adjustment of the structural and functional properties of okara protein by acid precipitation
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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
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Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies
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Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
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Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH