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40 积分 2024-10-23 加入
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
13天前
已完结
Fabrication of ultrastable water-in-oil high internal phase emulsion as versatile delivery vehicle through synergetic stabilization
18天前
已完结
Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions
22天前
已完结
Characterization of collagen peptide-calcium chelate and its promotion of calcium absorption in vitro and in vivo
25天前
已关闭
Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility
1个月前
已完结
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
1个月前
已完结
The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions
1个月前
已完结
Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes
1个月前
已完结
Co-encapsulation of curcumin and fucoxanthin in solid-in-oil-in-water multilayer emulsions: Characterization, stability and programmed sequential release
1个月前
已完结
Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo
1个月前
已完结
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