Lv4
430 积分 2025-10-21 加入
Impact of high intensity ultrasonication on stability of k-carrageenan and soy lecithin emulsions: aqueous phase mobility, particle size and microstructural study
22天前
已完结
Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion
28天前
已完结
Timing matters: How delayed emulsifier addition shapes phospholipid-protein interfaces
29天前
已关闭
Synergistic mechanism of hydrophobic and hydrophilic antioxidants in the interface of tree peony seed oil bilayer emulsion
2个月前
已完结
Regulating the heat stability of protein-phospholipid stabilised oil-water emulsions by changing the phospholipid headgroup or fatty acyl chain
2个月前
已完结
Interface and Bulk Phase Engineering in Water‐in‐Oil High Internal Phase Emulsion: A Clean‐Label Strategy for Stabilization and Application
2个月前
已完结
Stabilization of high internal phase Pickering emulsions using sunflower lecithin-protein complexes: Characterization and application in β-carotene delivery
2个月前
已完结
Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?
2个月前
已完结
Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions: understanding phospholipid-protein interactions at the oil-water interface
2个月前
已完结
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