Lv21
182 积分 2025-05-15 加入
Different Structural Properties of High-Amylose Maize Starch Fractions Varying in Granule Size
2小时前
待确认
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
2小时前
已完结
Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods
3天前
已完结
Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process
7天前
已完结
Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules
1个月前
已完结
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
2个月前
已完结
Food emulsions studied by DWS: recent advances
3个月前
已完结
Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion
3个月前
已完结
Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions
3个月前
已完结
Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility
4个月前
已完结
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