Lv1
4 积分 2025-03-06 加入
An emulsion gel made by waxy maize starch hydrogel incorporated with tea polyphenols/exopolysaccharides: Structure and stability properties, antioxidant and delivery function
4天前
已完结
An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157
4天前
已完结
Exploration of the structural features and anti-oxidative activity of whey protein hydrolysates produced by Lactiplantibacillus plantarum
4天前
已完结
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release
1个月前
已完结
W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
1个月前
已完结
Stability and programmed sequential release of Lactobacillus plantarum and curcumin encapsulated in bilayer-stabilized W1/O/W2 double emulsion: Effect of pectin as protective shell
1个月前
已完结
Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival
2个月前
已完结
W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
2个月前
已完结
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
2个月前
已完结
Encapsulation of Lactobacillus rhamnosus GG in double emulsions: Role of prebiotics in improving probiotics survival during spray drying and storage
3个月前
已完结
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