Lv5
1090 积分 2021-08-03 加入
Progress in the application of lecithins in water-in-oil emulsions
7天前
已完结
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications
14天前
已完结
Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds
14天前
已完结
Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review
14天前
已完结
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
14天前
已完结
Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications
14天前
已完结
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects
14天前
已完结
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery
14天前
已完结
Food gel-based systems for efficient delivery of bioactive ingredients: design to application
14天前
已完结
Strategies for improving loading of emulsion-based functional oil powder
14天前
已完结
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