Lv01
0 积分 2025-02-26 加入
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
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Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
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Phytosterols as the core or stabilizing agent in different nanocarriers
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The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates
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Changes in the antioxidant properties of rice bran protein isolate upon simulated gastrointestinal digestion
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