Lv2
160 积分 2025-09-22 加入
Traditional methods to physically characterize delivery systems
6天前
已关闭
Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles
1个月前
已完结
Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei
1个月前
已完结
Enzyme-responsive Pickering emulsion-incorporated whey protein coating-forming system: Preparation, properties and application in banana preservation
1个月前
已关闭
Effect of Coconut Protein and Xanthan Gum, Soybean Polysaccharide and Gelatin Interactions in Oil-Water Interface
1个月前
已完结
Emulsification performance and stabilization mechanism of okra polysaccharides with different structural properties
1个月前
已完结
Encapsulation of Lactiplantibacillus plantarum with casein-gellan gum emulsions to enhance its storage, pasteurization, and gastrointestinal survival
1个月前
已完结
Synbiotic alginate microcapsules incorporating a date seed polysaccharide–stabilized Pickering emulsion improve probiotic gastrointestinal survival and modulate SCFA production, gut microbiota, and fecal metabolome
1个月前
已完结
Improvement of gastrointestinal digestive resistance of probiotics by interfacially cross-linked water-in-water emulsions
2个月前
已完结
A Narrative Review on Microencapsulation of Obligate Anaerobe Probiotics Bifidobacterium, Akkermansia muciniphila, and Faecalibacterium prausnitzii
2个月前
已完结
皖公网安备34019202002308
