Lv3
208 积分 2024-06-13 加入
Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex
1个月前
已完结
Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin
1个月前
已完结
Protection and delivery of probiotics by degraded fucoidan-chitosan nanogel-based W1/O/W2 double emulsion incorporated in self-assembled hydrogel particles
1个月前
已完结
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
1个月前
已完结
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
1个月前
已完结
Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery
2个月前
已完结
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
2个月前
已完结
Camel milk: A review of its nutritional value, heat stability, and potential food products
5个月前
已完结
Preparation of gelatin-chitosan bilayer film loaded citral nanoemulsion as pH and enzyme stimuli-responsive antibacterial material for food packaging
5个月前
已完结
A review on smart active packaging systems for food preservation: Applications and future trends
5个月前
已完结
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