Lv23
118 积分 2023-10-17 加入
Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
30天前
已完结
Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques
30天前
已完结
Attractive Pickering Emulsion Gels
30天前
已完结
Sulfation of tea polysaccharides: Synthesis, characterization and hypoglycemic activity
30天前
已完结
Effects of acid treatment on the physicochemical and functional properties of wheat bran insoluble dietary fiber
30天前
已完结
Thermoresponsive nanoemulsion-based gel synthesized through a low-energy process
30天前
已完结
Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)
1个月前
已完结
High internal phase emulsions stabilized solely by alkali-extracted bamboo leaf polysaccharide conjugates
1个月前
已完结
Heat-modulated conformational changes of soy hull polysaccharide and their impact on the oil-water interface behaviour
1个月前
已完结
Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene
1个月前
已完结
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