Lv5
850 积分 2024-11-23 加入
Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery
2个月前
已完结
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin
2个月前
已完结
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
2个月前
已完结
Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies
3个月前
已完结
Formation, digestion properties, and physicochemical stability of the rice bran oil body carrier system
3个月前
已完结
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
3个月前
已完结
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
3个月前
已完结
Characterization of the soybean oil body interface: Revealing the mechanism of changes in the interfacial protein composition, structure, and function of oil bodies extracted under different denaturation conditions
4个月前
已完结
Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems
4个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
9个月前
已完结
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