Lv51
830 积分 2025-05-24 加入
Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage
2天前
已完结
The stability and gastro-intestinal digestion of curcumin emulsion stabilized with soybean oil bodies
1个月前
已完结
Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms
1个月前
已完结
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
1个月前
已完结
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
1个月前
已完结
Development and evaluation of polymeric nanoparticles loaded gel for topical delivery of propranolol
1个月前
已完结
Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization
1个月前
已完结
Quantification of Crude and Soluble Protein Content
2个月前
已完结
The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives
2个月前
已关闭
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