Lv1
8 积分 2024-12-09 加入
Oil body-based emulsion gels structured by OG:OB ratio and oleogelator concentration for use as margarine alternatives
1个月前
已完结
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study
2个月前
已完结
Pickering Emulsion Stabilized by Hordein–Whey Protein Isolate Complex: Delivery System of Quercetin
2个月前
已完结
Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics
2个月前
已完结
Pickering Emulsion Stabilized by Hordein–Whey Protein Isolate Complex: Delivery System of Quercetin
2个月前
已完结
Bioavailability of quercetin in zein-based colloidal particles-stabilized Pickering emulsions investigated by the in vitro digestion coupled with Caco-2 cell monolayer model
2个月前
已完结
Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions
3个月前
已完结
Enhanced freeze-thawing stability of water-in-oil Pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels
3个月前
已完结
Oil-water interface behavior of tea polysaccharide-egg white protein nanoparticles and characterization of bigels
3个月前
已完结
皖公网安备34019202002308
