Lv11
18 积分 2025-03-06 加入
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
1小时前
待确认
Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility
1小时前
已完结
Co-encapsulation of probiotic bacteria and fructooligosaccharides in basil seed gum-stabilized double emulsion gels: Probiotic viability and physicochemical properties
29天前
已完结
Protection and delivery of probiotics by degraded fucoidan-chitosan nanogel-based W1/O/W2 double emulsion incorporated in self-assembled hydrogel particles
29天前
已完结
Fabrication of sodium alginate gel beads encapsulating microcapsules viaTGase‐catalyzed crosslinking of gelatin in the outer aqueous phase of probiotics‐loaded W/O/W emulsions
29天前
已完结
Construction and application of controlled-release preservation pads based on Zein/sodium caseinate-stabilized oregano essential oil Pickering emulsions
1个月前
已完结
Protection and delivery of probiotics by degraded fucoidan-chitosan nanogel-based W1/O/W2 double emulsion incorporated in self-assembled hydrogel particles
2个月前
已完结
The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers
2个月前
已完结
Betalain extracts: Drying techniques, encapsulation, and application in food industry
2个月前
已完结
Development of an emulsifier with sodium caseinate-gallic acid-bitter almond gum ternary conjugate: Focusing on structural, antioxidant, and functional properties
2个月前
已完结
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