Lv2
114 积分 2024-05-07 加入
Mechanism underlying sodium isoascorbate inhibition of browning of fresh-cut mushroom (Agaricus bisporus)
2天前
已完结
Water-in-oil-in-water (W/O/W) emulsions with antioxidant and bacteriostatic capabilities: A preliminary exploration of food preservation films
8天前
已完结
One-Step Generation of O/W/O Double Pickering Emulsions Utilizing Biocompatible Gliadin/Ethyl Cellulose Complex Particles as the Exclusive Stabilizer
13天前
已完结
One‐Step Preparation of All‐Natural Pickering Double Emulsions Stabilized by Oppositely Charged Biopolymer Particles
13天前
已完结
Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion
14天前
已完结
Water-In-Oil-In-Water Double Emulsions: An Excellent Delivery System for Improving the Oral Bioavailability of Pidotimod in Rats
1个月前
已完结
Polyethylene Recycling Via Water Activation By Ball Milling
1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
1个月前
已完结
Construction of magnetic response nanocellulose particles to realize smart antibacterial of pickering emulsion
1个月前
已完结
Construction of myofibrillar protein-based pickering emulsion for grass carp (Ctenopharyngodon idellus) based on interfacial self-assembly of spice aldehyde molecules: Mechanism and application of imine reaction-stabilized emulsion
5个月前
已完结
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