Lv1
32 积分 2023-02-20 加入
An overview on preparation of emulsion-filled gels and emulsion particulate gels
2个月前
已完结
Development of Salmon bone steak protein-based emulsion gels: Effects of fish oil volume fraction on gelation and structural properties
2个月前
已完结
Chlorogenic acid and quercetin alleviate food allergy responses through the PPAR‐γ signaling pathway in mice
4个月前
已完结
Rhamnogalacturonan‐I type polysaccharides isolated from Houttuynia cordata enzymatic hydrolysates activate intestinal immunity
4个月前
已完结
Preparation and characterization of novel nanoparticles using waxy and non‐waxy proso millet protein, NaCas and EGCG for efficient delivery of Cur
4个月前
已关闭
Polysaccharides from discarded tobacco leaves modulate immunity and ameliorate intestinal injury in cyclophosphamide‐treated mice
4个月前
已关闭
Novel Pickering emulsions using abalone oligopeptide–xanthan gum complexes: effect of xanthan gum concentrations
4个月前
已完结
Complementary roles of cellulose nanofiber and soy protein isolate for clean‐label stabilization of plant‐based emulsions
4个月前
已完结
The composite alginate/malva nut gum emulsion gel: Effect of oil content and application as cream substitute in ice cream
4个月前
已完结
Sprayable ultra-stable chitosan-based water-in-water emulsion gels for enhanced fruit preservation
4个月前
已完结
皖公网安备34019202002308
