Lv11
50 积分 2024-07-03 加入
Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion
1小时前
已完结
Characteristics and controlled release behaviour of microencapsulated kenaf seed oil during in-vitro digestion
2小时前
已完结
Correlation between the stability constant and pH for β-cyclodextrin complexes
4个月前
已完结
pH-responsive vesicle-like particles based on inclusion complexes between cyclodextrins and methyl orange
4个月前
已完结
Green Electrospinning of Chitosan/Pectin Nanofibrous Films by the Incorporation of Cyclodextrin/Curcumin Inclusion Complexes: pH-Responsive Release and Hydrogel Features
4个月前
已完结
Studies on pH and temperature dependence of inclusion complexes of bisdemethoxycurcumin with β-cyclodextrin derivatives
4个月前
已完结
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
4个月前
已完结
Photostability of the inclusion complex of isoamyl4-(Dimethylamino)benzoate with sulfobutylether-β-cyclodextrin
4个月前
已完结
Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes
4个月前
已完结
Kinetics and release characteristics of menthyl acetate from its β-cyclodextrin inclusion complex by thermogravimetric analysis
4个月前
已完结
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