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190 积分 2024-03-14 加入
Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property
1天前
待确认
Chitosan/octenyl succinic anhydride starch complex particles stabilize Pickering emulsion for astaxanthin encapsulation
1天前
已完结
Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin
1天前
已完结
Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion
3天前
已完结
Influence mechanisms of particle concentration and oil content on the formation and stability of rice bran protein-based Pickering emulsion
3天前
已完结
Development of pH-responsive emulsions stabilized by whey protein fibrils
3天前
已完结
Influence mechanisms of particle concentration and oil content on the formation and stability of rice bran protein-based Pickering emulsion
3天前
已完结
High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles
4天前
已完结
Encapsulation of indole-3-carbinol in Pickering emulsions stabilized by OSA-modified high amylose corn starch: Preparation, characterization and storage stability properties
4天前
已完结
Molecular properties of octenyl succinic esters of mechanically activated Indica rice starch
4天前
已完结
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