Lv32
250 积分 2024-09-04 加入
Micro/nano emulsion delivery systems: Effects of potato protein/chitosan complex on the stability, oxidizability, digestibility and β - carotene release characteristics of the emulsion
8小时前
已完结
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
9小时前
已完结
Modulation of rapeseed protein nanoparticles by interaction with chitosan: Enhancing the physical stability, antioxidant activity and β-carotene slow-release properties of Pickering emulsion
9小时前
已完结
Camellia Oleifera shells derived nano cellulose crystals conjugated with gallic acid as a sustainable Pickering emulsion stabilizer
9小时前
已完结
Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability
10小时前
求助中
A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion
19小时前
已完结
Stabilization mechanism of emulsion containing vitamin B12: Impact of preparation methods and surfactant concentration
19小时前
已完结
Green Synthesis and antimicrobial study on the catechin-functionalized Fe3O4-Ag Magnetic Nanocomposites
6天前
已完结
Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties
6天前
已完结
Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation
6天前
已完结
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