Lv1
48 积分 2025-09-01 加入
Construction of high internal phase Pickering emulsion using dual protein hydrolysates-naringenin supramolecules and their contribution on curcumin bioaccessibility
8天前
已完结
Food-grade W/O/W emulsion-filled sodium alginate hydrogel for co-delivery of riboflavin and curcumin
8天前
已完结
Personalization and Fortification of In‐Space Manufactured Emulsified Beverages for Long‐Term Space Travel
23天前
已完结
Tyramine-assisted fluorescent labeling of polysaccharides: Characterization, and interfacial properties
1个月前
已完结
Characterization, hypolipidemic and antioxidant activities of degraded polysaccharides from Ganoderma lucidum
1个月前
已完结
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
1个月前
已完结
Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates
1个月前
已完结
Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations
1个月前
已完结
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
1个月前
已完结
Structural and functional roles of lactic acid bacteria in food delivery systems: A dual perspective of passive encapsulation and active carriers
2个月前
已完结
皖公网安备34019202002308
