Lv2
130 积分 2023-10-10 加入
Cinnabaris modified with SiO2 nanoparticles stabilized Pickering emulsion to improve the photostability of volatile oil: A Lingzhu San case study
4小时前
已完结
Effects of Temperature and UV Light on Degradation of α‐Tocopherol in Free and Dissolved Form
6天前
已完结
Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol
10天前
已完结
Nanoemulsion containing Yellow Monascus pigment : Fabrication, characterization, storage stability, and lipase hydrolytic activity in vitro digestion
10天前
已完结
Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: sources, classification and enhanced stabilization by encapsulation and adsorption
17天前
已完结
Characteristics of LED light-induced geometrical isomerization and degradation of astaxanthin and improvement of the color value and crystallinity of astaxanthin utilizing the photoisomerization
20天前
已完结
Pickering Emulsions: Recent Studies of Pickering Emulsions: Particles Make the Difference (Small 34/2016)
24天前
已完结
Developing a three component stabilizer system for producing astaxanthin nanodispersions
2个月前
已完结
Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification
2个月前
已完结
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