Lv41
582 积分 2024-05-28 加入
Enhanced Saltiness Perception of Gum Arabic-Stabilized Emulsions through Improved Sodium Retention in the Salivary Layer
1个月前
已完结
Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels
2个月前
已完结
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
2个月前
已完结
Pickering emulsions stabilized by colloidal surfactants: Role of solid particles
2个月前
已完结
Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type
2个月前
已完结
Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery
2个月前
已完结
Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery
2个月前
已完结
Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery
2个月前
已完结
Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system
2个月前
已完结
Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability
2个月前
已完结
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