Optimizing the appearance of plant-based foods using natural pigments and color matching theory
Impact of ultrasound emulsification on the physicochemical properties of emulsions stabilised by quinoa protein isolates at different pHs
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery - A Structure-Activity Relationships Study
Gelatin/wheat gliadin electrospun film contained with chlorogenic acid: Fabrication, characterization, and application in the preservation of grass carp (Ctenopharyngodon idella) fillets
Interactions between isolated pea globulins and purified egg white proteins in solution
Phase Behavior of Monoglycerides in Vegetable and Mineral Oil
Investigation of the stability and gastrointestinal digestion of camellia oleifera oil bodies as a natural delivery system for curcumin
Physics of starch system: Rheological and mechanical properties of hydrothermally modified elephant foot yam starch
Modulating the Assembly of Egg Yolk Granule-based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity
Optimizing the appearance of plant-based foods: Impact of pigment and droplet characteristics on optical properties of model oil-in-water emulsions