Lv5
1400 积分 2025-09-01 加入
Facile construction of pectin-based hesperidin microcapsules: Solubilization, stability, loading process, and release mechanism
1个月前
已完结
Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation
1个月前
已完结
Synergistic stabilization of cinnamaldehyde-loaded whey protein isolate microcapsules by tannic acid and chia seed polysaccharide: Insights into structure, function, interaction mechanism, and release characteristic
1个月前
已完结
pH-responsive β-cyclodextrin-grafted chitosan microspheres: Dual-action smart carriers for enhanced corrosion inhibition
2个月前
已完结
The effect of different wall materials on the physicochemical properties and antioxidant activity of pomegranate peel polyphenols (PPP) microcapsules
2个月前
已完结
Development of a pomelo pectin–based microencapsulation system for Akkermansia muciniphila
2个月前
已完结
Preparation, characterization and host-guest interaction of photothermal-responsive modified carboxymethyl chitosan microcapsules
2个月前
已完结
Temperature-responsive microcapsule sachet enhances food preservation in cold chain through controlled ClO2 release and multimodal action
3个月前
已完结
Black bean protein isolate-gum Arabic coacervated citronellal microcapsules: Preparation, characterization, antibacterial activities, and application in strawberry preservation
3个月前
已完结
Tailored micro-encapsulation for food technology: A review on the fabrication and application of core-shell microcapsules
3个月前
已完结
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