Lv1
52 积分 2025-10-12 加入
Enhancing stability of 1,3-dioleic acid-2-palmitate (OPO) through microencapsulation: A comparative study of single- and double-layer microcapsules
11天前
已完结
Evaluating the efficacy of traditional processing methods in reducing oxalate content in Northwest Ethiopian oat landraces
14天前
已完结
Preparation and characterization of microcapsules for tuna oil by maillard reaction products of whey protein isolate and Arabic gum via complex coacervation
16天前
已完结
Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil
21天前
已完结
Development of antioxidant sodium alginate gel beads encapsulating curcumin/gum Arabic/gelatin microcapsules
21天前
已完结
Cashew gum and maltodextrin particles for green tea (Camellia sinensis var Assamica) extract encapsulation
22天前
已完结
Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil
22天前
已完结
Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt
22天前
已完结
Advances in protein-based microcapsules and their applications: A review
22天前
已完结
Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules
23天前
已完结
皖公网安备34019202002308
