Lv6272
2600 积分 2025-09-15 加入
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications
4个月前
已完结
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
5个月前
已完结
Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties
5个月前
已完结
pH-Responsive Sustained-Release Hydrogel Microspheres for the Protection, Delivery and Release of Oral Polysaccharide Iron
5个月前
已完结
Stabilising emulsion‐based colloidal structures with mixed food ingredients
5个月前
已完结
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger
5个月前
已完结
Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception
5个月前
已完结
Edible oil structuring: an overview and recent updates
5个月前
已完结
A novel application of ultra-performance liquid chromatography tandem triple quadrupole mass spectrometry for the rapid quantification of acrylamide in coffee
5个月前
已完结
Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate
6个月前
已完结
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