Lv5
830 积分 2025-05-24 加入
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility
1个月前
已完结
Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (-)-epigallocatechin-3-gallate
1个月前
已完结
Effect of κ-carrageenan on the gelation properties of oyster protein
1个月前
已完结
Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage
2个月前
已完结
The stability and gastro-intestinal digestion of curcumin emulsion stabilized with soybean oil bodies
3个月前
已完结
Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms
3个月前
已完结
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
3个月前
已完结
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
3个月前
已完结
Development and evaluation of polymeric nanoparticles loaded gel for topical delivery of propranolol
3个月前
已完结
Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization
3个月前
已完结
皖公网安备34019202002308
