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180 积分 2024-12-17 加入
Gallic Acid Improves the Emulsion Capacity of Pectin–Whey Protein Nanofiber Complexes by Altering the Mode of Fiber Entanglement
7个月前
已完结
Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles
7个月前
已完结
Novel Pickering emulsions using abalone oligopeptide–xanthan gum complexes: effect of xanthan gum concentrations
7个月前
已完结
Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength
7个月前
已完结
Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations
7个月前
已完结
Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
7个月前
已完结
Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization
7个月前
已完结
Food grade nanoemulsions preparation by rotor-stator homogenization
7个月前
已完结
Emerging Applications of Pickering Emulsions in Pharmaceutical Formulations: A Comprehensive Review
7个月前
已完结
Glycyrrhetinic acid-modified PEG-PCL copolymeric micelles for the delivery of curcumin
7个月前
已完结
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