Lv3
366 积分 2024-10-29 加入
Facile preparation of high internal phase emulsion co-stabilized by like-charged chitosan nanoparticle and cationic surfactant at very low dosages
23天前
已完结
Sodium alginate-mediated interfacial structuring in soy protein-quercetin composite emulsions: A synergistic strategy for encapsulation and bioavailability enhancement of lipophilic bioactives
23天前
已完结
Food-grade W/O/W emulsion-filled sodium alginate hydrogel for co-delivery of riboflavin and curcumin
23天前
已完结
Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin
23天前
已完结
Ultrasonic microreactor-mediated fabrication of stable W1/O/W2 double emulsions for efficient vitamin C encapsulation
23天前
已完结
Glycated Trichosanthes kirilowii protein isolate stabilizes W/O/W emulsions for co-encapsulation of vitamin C and β-carotene: Characterization, stability, and in vitro digestion
23天前
已完结
Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins
23天前
已完结
Synthesis of highly stable encapsulated astaxanthin/β-cyclodextrin microparticles using supercritical CO2 as an antisolvent
23天前
已完结
Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments
23天前
已完结
Effect of electric field intensity on droplet fragmentation in oil-in-water-in-oil (O/W/O) emulsions: A molecular dynamics study
23天前
已完结
皖公网安备34019202002308
