High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

已完结 10 由帝企鹅发布于 2024/11/15 11:16:38

DOI:10.1016/j.carbpol.2024.122430
作者：Jingjie Hou ,?Yujia Liu ,?Yunze Ma ,?Huajiang Zhang ,?Ning Xia ,?Hanyu Li ,?Zhongjiang Wang ,?Ahmed M. Rayan ,?Mohamed Ghamry ,?Taha Ahmed Mohamed
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Although protein-polysaccharide complexes with different phase behaviors all show potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified which aggreg

应助信息

9小时前

哈利波特的发光魔杖耶

198e32c4a30011efa21534735aa3bc31.pdf 已采纳

9小时前

Book学术机器人

2024/11/15 11:16:38 未找到该文献，机器人已退出，请等待人工下载

2024/11/15 11:16:38 Book学术AI机器人收到请求，开始寻找文献

2024/11/15 11:16:38 已向机器人发送请求

9小时前

帝企鹅发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:其它数据库Schisandra chinensis lignans regulate and cooperate with endogenous cannabinoid systems to ameliorate intestinal barrier injury associated with depression