Lv12
84 积分 2025-10-15 加入
A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the "cut-off" effect
2小时前
已完结
Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions
2小时前
已完结
Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion
2小时前
已完结
Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration
2小时前
已完结
Antioxidant Properties of Chlorogenic Acid and Its Alkyl Esters in Stripped Corn Oil in Combination with Phospholipids and/or Water
2小时前
已完结
Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations
2小时前
已完结
Interactions of phenolic acid derivatives with interfacial proteins and their impact on emulsion stability
1天前
已完结
Bitter taste receptor-guided delivery of limonin: Bridging taste masking and gut health
9天前
已完结
Molecular insights into α-Lactalbumin–Chlorogenic acid interaction: Peptide design and anti-inflammatory mechanisms
10天前
已完结
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