Lv3
384 积分 2024-11-04 加入
Effects of whey protein isolate heating temperature on formation and stabilization of arabinoxylan-whey protein isolate based Pickering emulsions
9小时前
待确认
A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery
11小时前
已完结
Encapsulation method of probiotic embedded delivery system and its application in food
11小时前
已完结
Isolation, characterization and antioxidant activity of polysaccharide from Schisandra sphenanthera
4天前
已完结
Fish oil encapsulation by genipin-crosslinked complex coacervation between gelatin and different anionic polysaccharides
4天前
已完结
Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate
5天前
已完结
Effects of enzymatic treatment on the physicochemical properties and antioxidant activity of hawthorn pectin
6天前
已完结
Modulating limonin release via pectin fine structure in Ca2+-citrus pectin emulsion gels
10天前
已完结
Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise
12天前
已完结
Egg-box model-based gelation of alginate and pectin: A review
12天前
已完结
皖公网安备34019202002308
