Lv4
444 积分 2024-02-04 加入
Effects of different extraction procedures on textural, rheological, and swelling properties of Ulva clathrata polysaccharide hydrogels
18小时前
待确认
Green synthesis and structure characterization of resveratrol conjugated linoleate
1个月前
已完结
Purification, structural characterization, and in vitro fermentation properties of okra polysaccharides
3个月前
已完结
Production and stability of water‐dispersible astaxanthin oleoresin from Phaffia rhodozyma
3个月前
已完结
In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods
3个月前
已完结
Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition
3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
4个月前
已完结
Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization
4个月前
已完结
Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion
4个月前
已完结
Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
4个月前
已完结
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