Lv32
300 积分 2024-11-22 加入
Transformation of W/O/W emulsions and O/W/O emulsions for co-loading selenium-enriched peptide and vitamin E: Design and characteristics
1小时前
待确认
Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems
1小时前
已完结
Preparation and characterization of W1/O/W2 emulsions stabilized by glycated and heat‐modified egg white proteins
2小时前
已完结
Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin
2小时前
已完结
Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems
12小时前
已完结
Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies
9天前
已完结
Xiasangju alleviate metabolic syndrome by enhancing noradrenaline biosynthesis and activating brown adipose tissue
1个月前
已完结
Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS
1个月前
已完结
Applications of an electronic nose in the prediction of oxidative stability of stored biodiesel derived from soybean and waste cooking oil
1个月前
已完结
Optimization of Vacuum Freeze-Drying Process and Quality Evaluation of Stropharia rugosoannulata
1个月前
已完结
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