Lv5155
1356 积分 2024-11-18 加入
design of olegel-based co-delivery systems for proanthocyaniddins and curcumm:focusing on the modulation of interfacial and olegel structures by emulsifiers
1个月前
已完结
Preparation of camellia oil oleogel and its application in an ice cream system
1个月前
已完结
Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan
1个月前
已完结
Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
1个月前
已完结
Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
1个月前
已完结
Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges
1个月前
已完结
Tunable volatile release from organogel-emulsions based on the self-assembly of β-sitosterol and γ-oryzanol
2个月前
已完结
In vitro gastrointestinal digestibility of phytosterol oleogels: influence of self-assembled microstructures on emulsification efficiency and lipase activity
2个月前
已完结
Phytosterol structured algae oil nanoemulsions and powders: improving antioxidant and flavor properties
2个月前
已完结
Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties
2个月前
已完结
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