Lv31
230 积分 2023-12-07 加入
[Improvement of compliance of Pudilan Xiaoyan Oral Liquid based on comprehensive analysis of bad taste of traditional Chinese medicine oral liquid preparation]
2小时前
待确认
An Overview of Taste-Masking Technologies: Approaches, Application, and Assessment Methods
8天前
已完结
Flavor characterization of Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachiensis’) with different aging years via sensory and metabolomic approaches
21天前
已完结
Strategies for Taste Masking of Orodispersible Dosage Forms: Time, Concentration, and Perception
22天前
已完结
Preparation of chitosan/ethylcellulose complex microcapsule and its application in controlled release of Vitamin D2
1个月前
已完结
Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
1个月前
已完结
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
1个月前
已完结
Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG
1个月前
已完结
Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose
1个月前
已完结
Microencapsulation of gallic acid through the complex of whey protein concentrate-pectic polysaccharide extracted from Ulmus davidiana
1个月前
已完结
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