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Progress in natural emulsifiers for utilization in food emulsions
2个月前
已完结
Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH
2个月前
已完结
Modulating limonin release via pectin fine structure in Ca2+-citrus pectin emulsion gels
2个月前
已完结
Surface modification of particles/nanoparticles to improve the stability of Pickering emulsions; a critical review
2个月前
已完结
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
2个月前
已完结
Recent Innovations in Emulsion Science and Technology for Food Applications
2个月前
已完结
Advances in preparation and application of food-grade emulsion gels
2个月前
已完结
Advances in the valorization of spent brewer's yeast
2个月前
已完结
Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility
3个月前
已完结
A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility
3个月前
已完结
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