Lv3
368 积分 2025-10-31 加入
The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion
1个月前
已完结
Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation
1个月前
已完结
Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration
1个月前
已完结
[Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines]
1个月前
已完结
Preparation of curcumin-loaded pectin-nisin copolymer emulsion and evaluation of its stability
1个月前
已完结
Emulsions and oleogels stabilized by egg white protein-tannic acid-xanthan gum conjugate: Preparation, characterization and potential application in curcumin
1个月前
已完结
Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate
1个月前
已完结
Encapsulation of a Desmodium intortum Protein Isolate Pickering Emulsion of β-Carotene: Stability, Bioaccesibility and Cytotoxicity
1个月前
已完结
Fabrication of soy protein isolate - High methoxyl pectin composite emulsions for improving the stability and bioavailability of carotenoids
1个月前
已完结
Techno-functionality of pea protein isolate: Influence of ultrasound and high-pressure homogenization modification methods
3个月前
已完结
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