Lv53
1540 积分 2024-10-13 加入
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
8天前
已完结
Interrelation between drop size and protein adsorption at various emulsification conditions
13天前
已完结
Saltiness perception in gel-based food systems (gels and emulsion-filled gels)
1个月前
已完结
Formulation and characterization of W/O/W crystallizable double emulsions stabilized by OSA starch/xanthan gum mixture as drug delivery systems
1个月前
已完结
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
1个月前
已完结
Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions
1个月前
已完结
W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior
1个月前
已完结
Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
1个月前
已完结
Fabrication of novel W/O/W emulsion gels using beeswax stabilized W/O: Preparation, characterization and co-delivery of phycocyanin and astaxanthin
1个月前
已完结
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