Lv1
38 积分 2024-01-12 加入
Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions
1小时前
待确认
Development of gel-like, high encapsulation efficiency and antibacterial cinnamaldehyde-loaded Pickering emulsion stabilized by EGCG enhanced whey protein isolate-gum arabic ternary nanocomplex
6小时前
已完结
Self-assembled micellar nanocomplexes comprising green tea catechin derivatives and protein drugs for cancer therapy
1天前
已完结
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant
1个月前
已完结
Chitin nanofiber-stabilized Pickering emulsion interacting with egg white protein: structural features, interfacial properties, and stability
1个月前
已完结
Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
3个月前
已完结
Food rheology applications of large amplitude oscillation shear (LAOS)
3个月前
已完结
Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products
3个月前
已完结
Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework
3个月前
已完结
Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles
3个月前
已完结
皖公网安备34019202002308
