Lv710
4340 积分 2023-02-24 加入
Polysaccharide Nanofiber‐Stabilized Pickering Emulsion Microparticles Induce Pyroptotic Cell Death in Hepatocytes and Kupffer Cells
1个月前
已完结
Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran
2个月前
已完结
Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry
2个月前
已完结
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
2个月前
已完结
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
2个月前
已完结
Tomato preservation with essential oil microcapsules-chitosan coating
2个月前
已完结
Lignin nanoparticles as co-stabilizers and modifiers of nanocellulose-based Pickering emulsions and foams
2个月前
已完结
A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers
2个月前
已完结
Physicochemical properties of Pickering emulsion fabricated with polysaccharides/pea protein isolate complex and its application in plant-based patty
2个月前
已完结
The Effect of Electrolytes and Urea on the Ethyl Lauroyl Arginate and Cellulose Nanocrystals Foam Stability
2个月前
已完结
皖公网安备34019202002308
