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130 积分 2024-11-28 加入
Effects of KGM and Degradation Products on Appetite Regulation and Energy Expenditure in High-Fat-Diet Mice via the Adipocyte–Hypothalamus Axis
12天前
已完结
Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
13天前
已完结
Fabrication, characterization, and emulsifying properties of hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgel
16天前
已完结
Fabrication, characterization and emulsifying properties of agarose microgel
16天前
已完结
Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface
16天前
已完结
Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20)
16天前
已完结
Complexation of Locust bean gum and κ-carrageenan Microgels, from Aqueous phase to Oil-water interface
16天前
已完结
Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions
17天前
已完结
Glycerol monolaurate beyond an emulsifier: Synthesis, in vivo fate, food quality benefits and health efficacies
17天前
已完结
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
17天前
已完结
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