Lv11
20 积分 2023-10-21 加入
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
56分钟前
待确认
Advances in micro- and nano- delivery systems for increasing the stability, bioavailability and bioactivity of coenzyme Q 10
6个月前
已完结
Stability of CoQ10-Loaded Oil-in-Water (O/W) Emulsion: Effect of Carrier Oil and Emulsifier Type
6个月前
已完结
Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles
8个月前
已完结
Effect of glycerol incorporation on the liquid crystal structure of sucrose fatty acid ester in aqueous solution
10个月前
已完结
Fabricating the polysaccharides-based Micro-particles co-encapsulating the hydrophilic-hydrophobic vitamins (B9 and D3) using spray-dried pickering double emulsions: Assessment of multilayered microcapsules structure, retention stability, encapsulation efficiency, and in vitro release
10个月前
已完结
THERMAL DESTRUCTION OF FOLACIN: EFFECT OF ASCORBIC ACID, OXYGEN AND TEMPERATURE
11个月前
已完结
Recent Developments in Cellulose-Based Emulsion Systems for Food Applications: A Review
1年前
已完结
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