Lv1
10 积分 2025-01-14 加入
Physicochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing high internal phase Pickering emulsions as potential fat alternatives
2天前
已完结
Fabrication of nanocrystal/β-lactoglobulin complexes stabilized W1/O/W2 emulsions: Structure, stabilization mechanism and application for co-encapsulation of curcumin and EGCG
2天前
已完结
Morphology-regulated stabilization mechanisms of complexes involving nanocellulose and zein nanoparticles in O/W and W1/O/W2 emulsions: Interfacial property and network formation
2天前
已完结
Development of novel Lactobacillus plantarum-encapsulated Bigel based on soy lecithin-beeswax oleogel and flaxseed gum hydrogel for enhanced survival during storage and gastrointestinal digestion
7天前
已完结
Probiotic encapsulation strategies for controlled intestinal delivery and microbiome dysbiosis therapy
24天前
已完结
High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene
1个月前
已完结
Enhancement of stability and controlled release of phycocyanin via W1/O/W2 double emulsions prepared with propylene glycol alginate and whey protein isolate
1个月前
已完结
Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
1个月前
已完结
Injectable copper ion cross-linked TEMPO-oxidized bacterial cellulose nanofiber hydrogels and their synergistic antimicrobial activity with glutathione
1个月前
已完结
Encapsulation of Lactiplantibacillus plantarum in W/O/W emulsion stabilized with whey protein isolate and konjac glucomannan complex
1个月前
已完结
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