Lv11
40 积分 2025-09-30 加入
Enzymatic preparation of structured phospholipids from soybean phosphatidylcholine and investigation of their phase behavior
1小时前
待确认
A standardised static in vitro digestion method suitable for food – an international consensus
2天前
已完结
Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure
5天前
已完结
3D printable fat-mimetic emulsion gels structured by fish gelatin/fucoidan complex coacervates for tunable texture and oxidation resistance
5天前
已完结
Pickering emulsions embedded in Bletilla striata polysaccharide based nanogel for enhancing skin-whitening effect of essential oils
5天前
已完结
Walnut oil microcapsules prepared with different emulsification methods: Structure, stability, and release mechanism
5天前
已完结
Modulation of ovalbumin gel properties via liposome incorporation: Structural and mechanistic insights
5天前
已完结
Extraction of phospholipid-rich fractions from egg yolk and soybean for the development of vitamin C-encapsulated liposomes via a microfluidic device
7天前
已完结
Chickpea sourdough as a functional ingredient in gluten-free bread: Impact on quality attributes
8天前
已完结
Ultrasound-assisted preparation of wax-based composite gelator: Structural characterisation, in vitro antioxidant activity and application in oleogels
9天前
已完结
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