Lv11
20 积分 2025-01-08 加入
Encapsulation and release of hydrophilic solutes in W/O/W double emulsions: The role of the primary and secondary homogenization steps
7小时前
求助中
Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion
7小时前
已完结
Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection
1个月前
已完结
Bigels as novel fat substitutes: fat simulation characteristics, quality regulation, future trends and challenges
1个月前
已关闭
Understanding of the mechanism of O/W % W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations
1个月前
已完结
Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection
1个月前
已完结
Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels
1个月前
已完结
Preparation and stability investigation of ultrasound-assisted W/O/W multiple nanoemulsions co-loaded with hydrophobic curcumin and hydrophilic arbutin for tyrosinase inhibition
1个月前
已完结
Fabrication of novel W/O/W emulsion gels using beeswax stabilized W/O: Preparation, characterization and co-delivery of phycocyanin and astaxanthin
1个月前
已完结
Construction of W/O/W microcapsules based on the combination of polyglycerol polyricinoleate/protein for the co-encapsulation of crocin and quercetin: Physical properties, stability and in vitro digestion
1个月前
已完结
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