Lv22
120 积分 2024-11-29 加入
Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer
1小时前
待确认
Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols
1小时前
已完结
Development of fat-reduced 3D printed chocolate by substituting cocoa butter with water-in-oil emulsions
7天前
已完结
Food 3D printing: Effect of heat transfer on print stability of chocolate
8天前
已完结
Influence of β-cyclodextrin concentration on the physicochemical properties and skin permeation behavior of vitamin C-loaded Pickering water-in-oil-in-water (W1/O/W2) double emulsions
10天前
已完结
Influence of β-cyclodextrin concentration on the physicochemical properties and skin permeation behavior of vitamin C-loaded Pickering water-in-oil-in-water (W1/O/W2) double emulsions
20天前
已完结
Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W 1 /O/W 2 ) double emulsions containing Lactobacillus dellbrueckii
20天前
已完结
High internal phase Pickering emulsions stabilized by walnut protein–galactooligosaccharide nanoparticles: effect of cinnamon oil entrapment
26天前
已完结
Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix
29天前
已完结
Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix
29天前
已完结
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