Lv52
890 积分 2025-09-22 加入
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content
13天前
已完结
A fracture mechanics approach to investigating the crunchy texture of konjac glucomannan gels through imitative chewing tests
1个月前
已完结
Saltiness enhancement of microwave-heated gel matrix focused on Na+ “burst” release behavior and matrix fragmentation during oral processing
1个月前
已完结
The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses
2个月前
已完结
Ethanol-soluble polysaccharide from sugar beet pulp for stabilizing zein nanoparticles and improving encapsulation of curcumin
2个月前
已完结
Amphiphilic nano-delivery system based on modified-chitosan and ovalbumin: Delivery and stability in simulated digestion
2个月前
已完结
Encapsulation of orange-derived hesperetin in zein/pectin nanoparticles: Fabrication, characterization, stability, and bioaccessibility
2个月前
已完结
Layer-by-layer self-assembly of hollow dextran sulfate/chitosan-coated zein nanoparticles loaded with crocin: Fabrication, structural characterization and potential biological fate
2个月前
已完结
Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions
2个月前
已完结
Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion
2个月前
已完结
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