Lv1
20 积分 2023-12-19 加入
Surface Interaction of Water-in-Oil Emulsion Droplets with Interfacially Active Asphaltenes
4个月前
已完结
Enhancement of stability and controlled release of phycocyanin via W1/O/ W2 double emulsions prepared with propylene glycol alginate and whey protein isolate
5个月前
已完结
Phycocyanin-loaded double emulsion gels stabilized by genipin-crosslinked carboxymethyl chitosan and whey protein isolate conjugates: Highlighting superior stability and sustained release
5个月前
已完结
Enhanced bioaccessibility and stability of iron through W/O/W double emulsion-based solid lipid nanoparticles and coating with water-soluble chitosan
5个月前
已完结
The colloidal stability of water-in-oil-in-water double emulsion stabilized by Pickering emulsifier mixture in encapsulating ethanolic kenaf leaves extract
5个月前
已完结
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
5个月前
已完结
Stability and programmed sequential release of Lactobacillus plantarum and curcumin encapsulated in bilayer-stabilized W1/O/W2 double emulsion: Effect of pectin as protective shell
5个月前
已完结
Modulation of Physical Stability in Pickering Double Emulsions: Role of Interface-Oil Phase Distribution of Crystallizable Emulsifiers
5个月前
已完结
Influencing Factors and Predictive Models of Oil–Water Emulsions: A Comprehensive Review and Future Outlook
7个月前
已完结
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