Lv3
330 积分 2024-12-17 加入
Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat
1天前
已完结
Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin
11天前
已完结
High internal phase Pickering emulsions stabilized by Zein-hyaluronic acid conjugate particles and their application in active substances protection
11天前
已完结
Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization
17天前
已完结
Pickering emulsions stabilized by chitosan-flaxseed gum-hyaluronic acid nanoparticles for controlled topical release of ferulic acid
18天前
已完结
Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion
18天前
已关闭
Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels
18天前
已完结
High internal phase Pickering emulsions stabilized by Zein-hyaluronic acid conjugate particles and their application in active substances protection
18天前
已完结
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
18天前
已完结
Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes
18天前
已完结
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