Lv5
1564 积分 2026-01-28 加入
Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions
1个月前
已完结
Solubility Enhancement and Antioxidant Potential of Silymarin: A Poorly Water-soluble Drug
1个月前
已完结
A new method for the formulation of double nanoemulsions
1个月前
已完结
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
2个月前
已完结
Assessment of soluble and ionic calcium released from milk and dairy products during simulated gastro-intestinal digestion
2个月前
已完结
Microfluidic generation of PEG-b-PLA polymersomes containing alginate-based core hydrogel
2个月前
已完结
Moiré Pattern Detection using Wavelet Decomposition and Convolutional Neural Network
3个月前
已完结
Preparation and characterization of water-in-oil emulsions loaded with high concentration of l-ascorbic acid
3个月前
已完结
The stabilization of L-ascorbic acid in aqueous solution and water-in-oil-in-water double emulsion by controlling pH and electrolyte concentration
3个月前
已完结
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