Lv11
94 积分 2024-05-28 加入
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers
1个月前
已完结
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
1个月前
已完结
Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics
1个月前
已完结
Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
1个月前
已完结
Understanding of the mechanism of O/W % W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations
1个月前
已完结
Effect of curdlan on improving the property deterioration of fish gelatin gels induced by high temperature: an exploration of gel properties, structure and interaction mechanism
1个月前
已完结
Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods
1个月前
已完结
陈军,蔡宝昌,顾薇,等.能促进经皮吸收的普萘洛尔复合磷脂传递体及其制备方法与应用
11个月前
已完结
Correlation between in vivo microdialysis pharmacokinetics and ex vivo permeation for sinomenine hydrochloride transfersomes with enhanced skin absorption
11个月前
已完结
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