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348 积分 2026-04-21 加入
Effect of oil phase volume fraction on curcumin-loaded Pickering emulsions stabilized by soy protein isolate/sodium alginate complex particles: Stability and in vitro digestibility
4小时前
待确认
Effect of oil phase volume fraction on curcumin-loaded Pickering emulsions stabilized by soy protein isolate/sodium alginate complex particles: Stability and in vitro digestibility
1天前
已关闭
Role of lipid phase structuring in tailoring the microstructural and rheological properties of yeast protein-based emulsion gels toward cream cheese analogs
1个月前
已完结
Microenvironment-responsive nanocarriers for targeted bone disease therapy
3个月前
已完结
Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study
3个月前
已完结
Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels
5个月前
已完结
Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior
5个月前
已完结
Highly stable emulsion gels with micellar casein based on the jamming transition, for bioactive molecule delivery
5个月前
已完结
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