Lv1
40 积分 2025-11-18 加入
Impact of rheological properties of mashed potatoes on 3D printing
2个月前
已完结
Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch
2个月前
已完结
Xanthan gum modulation of octenyl succinic anhydrate starch-based high internal phase emulsions: Characterization, rheological behavior, and 3D printing applications
2个月前
已完结
Synergistic effects of Tremella polysaccharide and sodium caseinate: a promising strategy for regulating water distribution in fat-replaced foods
3个月前
已关闭
Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions
7个月前
已完结
Coaxial 3D printing for customized orodispersible film based on an embedding system with curcumin liposome and phycocyanin
8个月前
已完结
Fabrication of emulsions using high loaded curcumin nanosuspension stabilizers: Enhancement of antioxidant activity and concentration of curcumin in micelles
8个月前
已完结
Development of a stable curcumin-loaded emulsion with desired properties under a low oil phase proportion using starch-palmitic acid-β-lactoglobulin complexes
8个月前
已完结
Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein–polysaccharide complexes
8个月前
已完结
Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion
8个月前
已完结
皖公网安备34019202002308
