Lv23
150 积分 2025-05-07 加入
Preparation and application of flavor and fragrance capsules
1天前
已完结
Construction of microencapsulated (−)-Epigallocatechin-3-gallate (EGCG) phospholipid-based nanovesicles: Enhancing stability, gastrointestinal resistance and masking bitterness
17天前
已完结
Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes
17天前
已完结
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
17天前
已完结
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion
17天前
已完结
Study on the mathematical model for predicting settling of water-in-oil emulsion
17天前
已完结
Study on the mathematical model for predicting settling of water-in-oil emulsion
17天前
已完结
Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol
17天前
已完结
Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes
17天前
已完结
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
17天前
已完结
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