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ziyue
Lv3
220 积分
2023-10-23 加入
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Hybrid Bionanoparticle-Stabilized Pickering Emulsions for Quercetin Delivery: Effect of Interfacial Composition on Release, Lipolysis, and Bioaccessibility
3天前
已完结
High internal phase Pickering emulsion stabilized by zein-tannic acid-sodium alginate complexes: β-Carotene loading and 3D printing
5天前
已完结
Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation
14天前
已完结
Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
16天前
已完结
Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions loaded with CoQ10 under different pH
17天前
已完结
Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery
17天前
已完结
Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion
17天前
已完结
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
17天前
已完结
Stability, rheological behavior and microstructure of Pickering emulsions co-stabilized by soy protein and carboxymethyl chitosan
18天前
已完结
Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties
18天前
已完结
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