Lv14
40 积分 2024-10-23 加入
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
1小时前
已完结
The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions
23小时前
已完结
Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes
1天前
已完结
Co-encapsulation of curcumin and fucoxanthin in solid-in-oil-in-water multilayer emulsions: Characterization, stability and programmed sequential release
2天前
已完结
Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo
2天前
已完结
Preparation and characterization of white shrimp hydrolysate-xylooligosaccharides Maillard products and their in vivo promotive effects of zinc absorption in mice
16天前
已完结
Preparation, characterization and bioavailability studies of Tegillarca granosa hemoglobin and its glycosylated products
16天前
已完结
Glycosylated peptide-calcium chelate: Characterization, calcium absorption promotion and prebiotic effect
18天前
已完结
Preparation of wheat protein peptides-calcium chelate by the ultrasound method: structural characteristics and bioactivity
21天前
已完结
Allergenicity assessment of β-lactoglobulin ferulic acid–glucose conjugates
29天前
已完结
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