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78 积分 2025-09-22 加入
Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate
7天前
已完结
Arabinoxylan‐sodium caseinate conjugates enhanced oxidative stability of sodium caseinate stabilized oil-in-water emulsion
7天前
已完结
Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan
18天前
已完结
In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
19天前
已完结
Preparation and characterization of antibacterial magnetic-/pH-sensitive alginate/Ag/Fe3O4 hydrogel beads for controlled drug release
19天前
已完结
Abundant tannic acid modified gelatin/sodium alginate biocomposite hydrogels with high toughness, antifreezing, antioxidant and antibacterial properties
19天前
已完结
Utilisation of water-in-oil-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei
21天前
已完结
Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex
21天前
已完结
Dual-Responsive “Egg-Box” Shaped Microgel Beads Based on W1/O/W2 Double Emulsions for Colon-Targeted Delivery of Synbiotics
21天前
已完结
Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
21天前
已完结
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