Lv1
76 积分 2025-02-11 加入
Co-encapsulation of vitamins C and E in SPI-polysaccharide stabilized double emulsion prepared by ultrasound: Fabrication, stability, and in vitro digestion
1个月前
已完结
Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums
1个月前
已关闭
Synergistic co-encapsulation of Saccharomyces cerevisiae and Lactobacillus helveticus in water-in-water Pickering emulsion with enhanced probiotic viability and digestive resistance
1个月前
已关闭
Synergistic co-encapsulation of Saccharomyces cerevisiae and Lactobacillus helveticus in water-in-water Pickering emulsion with enhanced probiotic viability and digestive resistance
1个月前
已关闭
Bioactive polysaccharides isolated from baobab fruit pulp: Enhancing antioxidant activity and reducing protein oxidation in goat myosin
1个月前
已完结
Construction of dual-stage starch release microcapsules in the oral and intestinal regions
1个月前
已关闭
From plate to plasma: Digestive transformation, absorption pathways, and regulatory oversight of microplastics in food systems
1个月前
已关闭
Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization
1个月前
已完结
Cerebrolysin for stroke, neurodegeneration, and traumatic brain injury: review of the literature and outcomes
7个月前
已完结
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