Lv51
1090 积分 2023-09-12 加入
Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin
1天前
已完结
Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt
5天前
已完结
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release
5天前
已完结
Lactobacillus acidophilus loaded pickering double emulsion with enhanced viability and colon-adhesion efficiency
7天前
已完结
Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes
8天前
已完结
Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles
8天前
已完结
Effect of modified soy protein isolate on dough rheological properties and noodle qualities
8天前
已完结
Different commercial soy protein isolates and the characteristics of Chiba tofu
8天前
已完结
Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions
15天前
已完结
Formulation and characterization of pH-responsive pickering emulsions stabilized by soy protein isolate/nicotinamide mononucleotide complexes for controlled drug release
15天前
已完结
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