Lv21
132 积分 2023-03-05 加入
In vitro xanthine oxidase inhibitory properties of Flos Sophorae Immaturus and potential mechanisms
2小时前
待确认
The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles
8天前
已完结
Skin targeting of resveratrol-loaded starch-based Pickering emulsions: preparation, characterization, and evaluation
10天前
已完结
Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion
11天前
已完结
Key Magnetized Exosomes for Effective Targeted Delivery of Doxorubicin Against Breast Cancer Cell Types in Mice Model
11天前
已完结
PH sensitive double-layered emulsions stabilized by bacterial cellulose nanofibers/soy protein isolate/chitosan complex enhanced the bioaccessibility of curcumin: In vitro study
11天前
已完结
Pickering emulsions prepared using zein-sugarcane leaves polyphenol covalent crosslinking nanoparticles via ultrasonication: Capacities in storage stability, lipid oxidation, in vitro digestion and safety evaluation
11天前
已完结
Pickering emulsions prepared using zein-sugarcane leaves polyphenol covalent crosslinking nanoparticles via ultrasonication: Capacities in storage stability, lipid oxidation, in vitro digestion and safety evaluation
12天前
已完结
Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols
12天前
已完结
Synthesis, characterization and application of microbial pigments in foods as natural colors
26天前
已完结
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