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44 积分 2024-10-14 加入
Alternatives to Those Artificial FD&C Food Colorants
10天前
已完结
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W
15天前
已完结
Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection
16天前
已完结
Encapsulation of Monascus pigments in gel in oil in water (G/O/W) double emulsion system based on sodium caseinate and guar gum
16天前
已完结
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins
17天前
已完结
Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan
18天前
已完结
Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion
22天前
已完结
Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow
23天前
已完结
Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface
25天前
已完结
Gum arabic-stabilized emulsion systems: Underlying mechanisms for enhancing storage and digestion stability of curcumin
26天前
已完结
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