Lv21
120 积分 2025-10-09 加入
Effect of rice bran albumin-sweet potato leaf polyphenol-chitosan oligosaccharide complex on astaxanthin liposome properties: binding behaviour, stability, in vitro digestion, and antioxidant activity
7天前
已完结
Water-in-oil-in-water double emulsions: An excellent delivery system for improving the oral bioavailability of pidotimod in rats
20天前
已完结
Comparison of the effects of three different phosphatidylcholines on casein-stabilized oil-in-water emulsions
20天前
已完结
Stable Nano-Casein Emulsions Prepared by a Scalable Two-Stage High-Pressure Homogenization Process for Oral Calcium Delivery
20天前
已完结
Machine learning-driven innovations in food processing: A systematic review of applications, challenges, and future developments
1个月前
已完结
Machine learning: An effective tool formonitoring and ensuring food safety,quality, and nutrition
1个月前
已完结
Piezocatalytic Pt@BMO-Gel Dressing for In Situ Generation of H2 and NO to Treat Infectious Inflammation Related to Incontinence
1个月前
已完结
A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives
1个月前
已关闭
Insights into the stabilization mechanism, rheology, and printability of high internal phase emulsions based on metal-phenolic networks and soy protein isolate
1个月前
已完结
Encapsulation of probiotics based on electrostatic interaction and layer-by-layer assembly method to enhance environmental resistance
1个月前
已完结
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