Lv3
272 积分 2025-10-27 加入
Utilizing carboxymethyl cellulose to assist soy protein isolate in the formation of emulsion to deliver β-carotene: Exploring the correlation between interfacial behavior and emulsion stability
11天前
已完结
Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water pickering emulsions
11天前
已完结
Emulsifier hydrolysis, emulsion specific surface area and stability synergistically regulate lipid release behavior in OSA-EGCG systems
11天前
已完结
Interfacial properties of plant protein–flavonoid hybrid particles: towards influencing in vitro gastric digestion of emulsions
11天前
已完结
Effect of tannic acid on the heat-induced flocculation of gelatin/cellulose nanocrystal-based emulsions: mechanisms behind the formation of high internal phase emulsion gels
11天前
已完结
Stability and in vitro digestion property of lycopene-loaded pickering emulsions stabilized by a novel pea protein isolate nanoparticle–arabic gum–gallic acid ternary complex system
25天前
已完结
Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study
1个月前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
1个月前
已完结
Konjac glucomannan and curdlan modulate the rheological properties and digestive behaviors of oil-in-water emulsions during in vitro gastrointestinal digestion
1个月前
已完结
In situ rheological monitoring during in vitro gastric digestion: Linking viscosity dynamics with lipid bioaccessibility in oil-in-water emulsions
1个月前
已完结
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