Lv3
302 积分 2024-10-14 加入
The characterization of fucoidan‑sodium caseinate electrostatic complexes with application for pH-triggered release: Microstructure and digestive behavior
20天前
已完结
The interfacial destabilization of bile salt-emulsified oil droplets, essential for lipase function, is mediated by Lycium barbarum L. leaf polysaccharides
20天前
已完结
Modulating digestion by composite interfacial layer in structured oil-in-water emulsions
20天前
已完结
Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro
20天前
已完结
Oil chain length matters: From interfacial protein adsorption to emulsion stabilization
20天前
已完结
Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications
20天前
已完结
Effects of oil phase properties on the characteristics, 3D printability and dysphagia suitability of high internal phase emulsions stabilized by soy protein isolate-soluble soybean polysaccharide complex
20天前
已完结
Enhancing the stability of xanthan/locust bean gum–based double emulsions using canola and medium-chain triglyceride oils: Examination of physicochemical and thermal properties
21天前
已完结
In vitro fermentation of Auricularia auricula polysaccharides and their regulation of human gut microbiota and metabolism
23天前
已完结
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