Lv11
50 积分 2024-11-06 加入
Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid
5小时前
已完结
Ultra-stable pickering emulsion stabilized by anisotropic pea protein isolate-fucoidan conjugate particles through Maillard reaction
1个月前
已完结
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
1个月前
已完结
The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion
2个月前
已完结
Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin
2个月前
已完结
The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion
2个月前
已完结
Starch nanoparticles regulate the steric conformation of soy protein isolate to stabilize high internal phase Pickering emulsions for curcumin encapsulation
3个月前
已完结
Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / β-cyclodextrin induced by microwave heating
3个月前
已完结
Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin
3个月前
已完结
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