Lv42
646 积分 2023-09-14 加入
Using low-field nuclear magnetic resonance to investigate the effect of composition, mechanical treatments, and storage on the stability of emulsions
3天前
已完结
Bacterial cellulose nanofibrils for the physical and oxidative stability of fish oil-loaded Pickering emulsions
3天前
已完结
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
16天前
已完结
Qualitative and Quantitative Correlation of Microstructural Properties and In Vitro Glucose Adsorption and Diffusion Behaviors of Pea Insoluble Dietary Fiber Induced by Ultrafine Grinding
16天前
已完结
Utilization of emulsion gels in plant-based meat analog formulations: A review
25天前
已完结
Influence of oil phases on the digestibility and curcumin delivery properties of Pickering emulsions
26天前
已完结
Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics
26天前
已完结
In vitro digestion properties of different chitin nanofibrils stabilized lipid emulsions
26天前
已完结
Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles
26天前
已完结
Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types
1个月前
已完结
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