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50 积分 2026-06-05 加入
Nanoencapsulation of Vitamin D3 by the Emulsion Inversion Point Method for Enrichment of Coconut Yogurts
11小时前
已完结
The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
1个月前
已完结
Enumeration of Bacteriophages by Double Agar Overlay Plaque Assay
1个月前
已完结
Preparation and evaluation of yogurt fortified with probiotics jelly candy enriched with grape seeds extract nanoemulsion
1个月前
已完结
Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels
1个月前
已完结
Preparation of nanoparticles from denatured whey protein by pH-cycling treatment
1个月前
已完结
Pickering emulsions stabilized by pumpkin seed protein isolate/λ-carrageenan and their transdermal delivery performance
1个月前
已完结
Rheology and Physical Stability of Rosemary Essential Oil Emulsions
1个月前
已完结
Linear and non-linear flow behavior of welan gum solutions
1个月前
已完结
Development and evaluation of tea polyphenols loaded water in oil emulsion with zein as stabilizer
2个月前
已完结
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