Lv11
60 积分 2024-11-30 加入
Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery
13天前
已完结
Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides
13天前
已完结
Development of quinoa protein-saccharide conjugates stabilized high internal phase Pickering emulsions for 3D printing and β-carotene delivery
13天前
已完结
Novel silk fibroin/chitosan microgel for enhanced probiotic delivery: Improved stability, viability, and targeted release in gastrointestinal conditions
1个月前
已完结
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
1个月前
已完结
Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles
1个月前
已完结
Ultra-stable high-internal-phase emulsions fabricated solely by hydrophilic cellulose nanofiber via inter-droplet jamming
1个月前
已完结
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
1个月前
已完结
Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery
1个月前
已完结
High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
1个月前
已完结
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