Lv4
620 积分 2024-09-06 加入
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
2个月前
已完结
The gut microbiome shapes social behaviour across animal species
4个月前
已完结
Randomized study of Lacticaseibacillus fermented milk in Indonesian elderly houses: Impact on gut microbiota and gut environment
4个月前
已完结
Dietary essential oil components: A systematic review of preclinical studies on the management of gastrointestinal diseases
4个月前
已完结
Bioactive Compounds and Functional Foods in Human Health—Bridging Mechanisms and Applications for Future Nutrition
4个月前
已关闭
Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds
5个月前
已完结
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications
5个月前
已完结
The mechanism of perilla oil in regulating lipid metabolism
5个月前
已完结
Encapsulation of fruit peel proanthocyanidins in biopolymer microgels: Relationship between structural characteristics and encapsulation/release properties
5个月前
已完结
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
5个月前
已完结
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