Lv11
88 积分 2024-07-18 加入
Improved stability of liposome-stabilized emulsions as a co-encapsulation delivery system for vitamin B2, vitamin E and β-carotene
3小时前
已完结
Oil‐in‐water emulsions formulated with sunflower lecithins: Vesicle formation and stability
3小时前
求助中
Synthesis, physicochemical properties, and health aspects of structured lipids: A review
3小时前
已完结
Thermal Stability of Core–Shell Nanoparticles: A Combined in Situ Study by XPS and TEM
2个月前
已完结
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin
2个月前
已完结
Structure-antioxidant Activity Relationships of Flavonoids: A Re-examination
3个月前
已完结
Preparation and Oxidative Desulfurization Properties of Hpmo@ Hierarchical Porous Uio-66-Nh2
3个月前
已完结
Migration of tocopherols from the oil phase to the oil–water interface using phospholipids improved the oxidative stability of O/W emulsions
5个月前
已完结
Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil
5个月前
已完结
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
5个月前
已完结
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