Lv1
70 积分 2024-05-14 加入
One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery
2个月前
已完结
Investigation of physical stability of Pickering emulsion based on soy protein/β-glucan/coumarin ternary complexes under subcritical water condition
2个月前
已完结
Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex
2个月前
已完结
The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate
3个月前
已完结
Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems
3个月前
已完结
Protein-polysaccharide-based delivery systems for enhancing the bioavailability of curcumin: A review
3个月前
已完结
Physicochemical stability of Pickering emulsion stabilised by green tea polysaccharide conjugates-soy protein isolate complex and its delivery of curcumin
3个月前
已完结
Emulsions and oleogels stabilized by egg white protein-tannic acid-xanthan gum conjugate: Preparation, characterization and potential application in curcumin
3个月前
已完结
Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels
3个月前
已完结
皖公网安备34019202002308
