Lv21
196 积分 2025-05-15 加入
Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules
3小时前
已完结
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
26天前
已完结
Food emulsions studied by DWS: recent advances
1个月前
已完结
Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion
2个月前
已完结
Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions
2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
3个月前
已完结
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
3个月前
已完结
Exploration of stabilization mechanism of polyol-in-oil-in-water quercetin-loaded Pickering double emulsions
3个月前
已完结
Regulation mechanism of ionic strength on the ultra-high freeze-thaw stability of myofibrillar protein microgel emulsions
3个月前
已完结
Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology
3个月前
已完结
皖公网安备34019202002308
