Show
Sort by
-
- Journal Article
- A1
- open access
Oil phase solubility rather than diffusivity determines the release of entrapped amino acids and di-peptides from water-in-oil-in-water emulsions
-
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
-
Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme
-
Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method
-
Sequential adsorption of polyglycerol polyricinoleate and protein at the oil-water interface: An interfacial rheology study
(2022) -
Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
-
Antioxidant nanocarriers for stabilization of algae oil emulsions rich in omega-3 fatty acids
-
- Journal Article
- A1
- open access
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
-
Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy
-
Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface