Lv5
968 积分 2025-08-16 加入
Synergistic effect of dextran and ergosterol: A venue for fabricating a water-in-oil pickering emulsion gel as a solid fat substitute in cream cheese
1个月前
已完结
Fabrication of complex interface and pH-switchable Pickering emulsions prepared by electrostatic associative of zein nanoparticles with QS-coated nanodroplets
1个月前
已完结
High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application
3个月前
已完结
The pH role in casein-carboxymethylcellulose nano/microparticles formation
3个月前
已完结
Fabrication of thermotolerant ovalbumin and carboxymethyl starch sodium complexed nanoparticles and high-internal-phase Pickering emulsion for food chemical hazards inhibition
3个月前
已完结
Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles
3个月前
已完结
Ultrasonically Engineered Probiotic Particles as the Sole Stabilizer for Fucoxanthin-Loaded High Internal Phase Pickering Emulsions: Stability and Functional Study
3个月前
已完结
High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin
3个月前
已完结
Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin
3个月前
已完结
Exploiting tea protein-chitosan nanoparticles stabilized Pickering emulsion to enhance the bioaccessibility of curcumin
3个月前
已完结
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