Lv3
320 积分 2026-04-22 加入
Whipping performance of partially crystalline emulsions stabilized by milk proteins: Effects of carrageenan blending with xanthan gum and/or guar gum
17天前
已完结
Stabilization models of foams prepared from whippable bigels: Crystal absorption and droplet stability
21天前
已完结
Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization
21天前
已完结
Encapsulation of Lactiplantibacillus plantarum subsp. plantarum in oil-phase gels O/W high internal phase emulsions: Improvement of storage stability and gastrointestinal viability
1个月前
已完结
Synergistic construction of whey protein isolate-Irpex lacteus polysaccharide gel via Lactiaseibacillus paracasei JY091 fermentation: Insights from multi-scale structure to enhanced functionality
1个月前
已完结
Potato protein-carboxymethyl chitosan bigels: a novel system for dual delivery of lipophilic and hydrophilic compounds
2个月前
已完结
Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers
2个月前
已完结
Influence of oleogel/hydrogel ratios and emulsifiers on structural and digestion properties of food-grade 3D printed bigels as carriers for quercetin and catechin
2个月前
已完结
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
2个月前
已完结
Nanocochleates as novel delivery vehicles for enhancement of water solubility, stability and controlled release of dihydromyricetin in gastrointestinal tract
2个月前
已完结
皖公网安备34019202002308
