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318 积分 2024-03-07 加入
Water-in-Water Pickering Emulsions as a Fascinating Culture and Embedding Medium for Saccharomyces cerevisiae
7天前
已完结
High internal phase Pickering emulsions stabilized by Pleurotus eryngii protein-polysaccharide conjugates
19天前
已完结
Pickering emulsion stabilized by gliadin/soybean polysaccharide composite colloidal nanoparticle: Physicochemical properties and its application on washing of fresh-cut cabbage
19天前
已完结
Phosphorylated eggshell membrane peptides and proanthocyanidin aggregates could be used as emulsion stabilizers: Structural characterization, molecular interactions, and applications in emulsion products
19天前
已完结
Quinoa protein-dextran conjugates as functional stabilizers for curcumin-loaded Nanoemulsions
20天前
已完结
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
20天前
已完结
Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability
20天前
已完结
Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability
20天前
已完结
Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property
20天前
已完结
Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing
20天前
已完结
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