Lv21
176 积分 2023-12-13 加入
Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin
19天前
已完结
Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications
22天前
已完结
Enhancement of oxidative stability of camelina oil via Alyssum homolocarpum seed gum/sodium alginate–based microcapsules loaded with Echinacea purpurea (L.) extract
23天前
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
23天前
已完结
Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice
23天前
已完结
Development of Persian gum-based microcapsules to speed up the release of cinnamon essential oil in the simulated saliva conditions
23天前
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
23天前
已关闭
Gelatin-maltodextrin microcapsules as carriers of vitamin D3 improve textural properties of synbiotic yogurt and extend its probiotics survival
23天前
已完结
Enhancement of oxidative stability of camelina oil via Alyssum homolocarpum seed gum/sodium alginate–based microcapsules loaded with Echinacea purpurea (L.) extract
23天前
已关闭
pH-Responsive strips integrated with resazurin and carbon dots for monitoring shrimp freshness
24天前
已完结
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