Lv21
150 积分 2025-02-26 加入
Effect of emulsifier type on camellia oil-based nanostructured lipid carriers for delivery of curcumin
6天前
已完结
Temperature-dependent kinetics of unsaturated fatty acid methyl esters: Modeling autoxidation mechanisms
24天前
已完结
Investigating the effects of polar and non-polar polyphenols on the physicochemical properties and functional characteristics of camellia oil body emulsions
25天前
已完结
Ca2+ induced irregular spherical oat protein-shellac nanoparticles as Pickering emulsions stabilizer to improve emulsion storage stability
28天前
已完结
Quality characteristics of a red chili oil product processed via oil infusion: effects of pre-heated oil temperature
1个月前
已完结
Co-surfactant roles of amino acids at oil-water interface: Application in low-pH emulsions to regulate physical and oxidative stabilities
1个月前
已完结
Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission
1个月前
已完结
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches
1个月前
已完结
Antioxidant activity of Berberis integerrima seed oil as a natural antioxidant on the oxidative stability of soybean oil
1个月前
已完结
Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)
1个月前
已完结
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