Lv11
10 积分 2022-11-03 加入
Food liposomes: Structures, components, preparations, and applications
3小时前
已完结
A comprehensive review on recent preparation techniques of liposomes
3小时前
已完结
Liposome optimisation for oral delivery of nutraceuticals in food: a review
6个月前
已完结
The novel lactoferrin and DHA-codelivered liposomes with different membrane structures: Fabrication, in vitro infant digestion, and suckling pig intestinal organoid absorption
6个月前
已完结
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
6个月前
已完结
Emulsion Design to Improve the Delivery of Functional Lipophilic Components
1年前
已完结
Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate
1年前
已完结
Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications
1年前
已完结
Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review
1年前
已完结
Protein-Polysaccharide Interactions for Stabilization of Food Emulsions
1年前
已完结
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