Lv2
128 积分 2025-06-22 加入
Synergistic combination of quercetin and kaempferol via milk exosome-based emulsion for enhanced antioxidant and anti-skin aging efficacy
2天前
已完结
Thermally and pH-responsive gelation of nanoemulsions stabilized by weak acid surfactants
17天前
已完结
Development of Food‐Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property and In Vitro Digestion
17天前
已完结
Studies on selected physicochemical properties and microstructure of β-casein-enriched ingredients for applications in formulated nutritional products
2个月前
已关闭
Interactions of κ-carrageenan with whey proteins in gels formed at different pH
4个月前
已完结
Structural analysis of tamarind seed xyloglucan oligosaccharides using β-galactosidase digestion and spectroscopic methods
6个月前
已完结
Properties of dextran as a cryoprotectant in ice cream
6个月前
已完结
Preparation of CM-chitin microspheres by complexation with iron(III) in w/o emulsion and their biodisposition characteristics in mice
6个月前
已完结
Effect of pH, light, and temperature on Fe–EDTA chelation and Fe hydrolysis in seawater
6个月前
已完结
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