Lv76
4990 积分 2023-02-24 加入
Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise
3小时前
待确认
Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise
3小时前
待确认
Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo
6天前
已完结
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study
6天前
已完结
Temperature-controlled subcritical water treatment for modifying corncob insoluble dietary fiber: A comprehensive evaluation of physicochemical, functional, structural and prebiotic properties
8天前
已完结
An “intelligent -responsive” bactericidal system based on OSA-starch Pickering emulsion
1个月前
已完结
Micro-fluidic jet spray dried Pickering emulsion powders with high encapsulation efficiency: mechanistic insights into structural evolution during emulsion formation, drying and storage
1个月前
已完结
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
1个月前
已完结
Evaluation of gluten-free noodles formulated with germinated Proso and barnyard millets: studies on process optimization for structural and functional integrity
1个月前
已完结
Tailoring Mesalazine Nanosuspension Using Chitosan Polyelectrolyte Complexes with Alginate and Alginate/Hydroxypropyl-Methylcellulose Phthalate
2个月前
已完结
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