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30 积分 2025-01-08 加入
Stability of epigallocatechin gallate and quercetin co‐loaded water‐in‐oil‐in‐water double emulsion: effects of whey protein isolate–flaxseed gum conjugate
10小时前
已完结
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
1个月前
已完结
Encapsulation of hydrolysable tannin from pomegranate peel in W/O/W double emulsion: In-vitro digestion, release kinetics, storage and physical stabilities
4个月前
已完结
Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties
4个月前
已完结
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
5个月前
已完结
Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin
6个月前
已完结
Effect of Dynamically Arrested Domains on the Phase Behavior, Linear Viscoelasticity and Microstructure of Hyaluronic Acid – Chitosan Complex Coacervates
6个月前
已完结
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
7个月前
已完结
Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions
7个月前
已完结
Emerging Frontiers in Water-in-Oil-in-Water Emulsion Systems: Synergistic Interfacial-Gelation Strategies for Stability Optimization and Multifunctional Applications
7个月前
已完结
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