Lv12
40 积分 2024-09-06 加入
Oxidation stability of oil-in-water emulsion prepared from perilla seed oil and soy sauce with high salt concentration using OSA-starch
53分钟前
已完结
Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin
1小时前
已完结
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
1小时前
已完结
Preparation and characterization of W/O/W purple potato anthocyanin nanoparticles: Antioxidant effects and gut microbiota improvement in rats
1小时前
已完结
Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins
23小时前
已完结
Effects of Extraction Methods on the Structure and Functional Properties of Soluble Dietary Fiber from Blue Honeysuckle (Lonicera Caerulea L.) Berry
3天前
已完结
Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts
11天前
已完结
Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid
23天前
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
24天前
已完结
Evaluation and Optimization of Water-in-Oil Microemulsion Using Ternary Phase Diagram and Central Composite Design
1个月前
已完结
Virulence in Hessian Fly (Diptera: Cecidomyiidae) Field Collections From the Southeastern United States to 21 Resistance Genes in Wheat
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