Lv31
366 积分 2025-11-20 加入
Study on emulsion activity and emulsion stability of grape anthocyanins
23分钟前
已完结
Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols
4个月前
已完结
Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles as green topical delivery vehicles for cannabidiol (CBD)
4个月前
已完结
Limited Enzymatic Hydrolysis Pea Protein Isolate–Chitosan Nanoparticles as Emulsifier for Pickering Emulsions: Structural Change, Physicochemical Properties, and Encapsulation for Astaxanthin
4个月前
已完结
Probing the Interactions between Pickering Emulsion Droplets Stabilized with pH-Responsive Nanoparticles
4个月前
已完结
Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin
5个月前
已完结
Preparation and Characterization of Low‐Saturated Fat Margarine Through Enzymatic Interesterification: A Study on Physicochemical Properties, Crystalline Morphology, and In Vitro Digestive Behavior
5个月前
已完结
Metabolite profiles of essential oils in citrus peels and their taxonomic implications
6个月前
已完结
Comparison of Microwave-Assisted and Conventional Hydrodistillation in the Extraction of Essential Oils from Mango (Mangifera indica L.) Flowers
6个月前
已完结
Physical and Chemical Influences of Different Extraction Techniques for Essential Oil Recovery from Citrus sinensis Peels
7个月前
已完结
皖公网安备34019202002308
