Lv1
36 积分 2023-10-30 加入
Fabrication of sodium caseinate-polysaccharide complexes stabilized emulsion for increased stability and control release of β-carotene
20天前
已完结
Formulation of nanoemulsion parijoto fruit extract (Medinilla Speciosa) with variation of tweens stabilizers
21天前
已完结
Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate
24天前
已完结
Antioxidant activity of pine bark procyanidins in bulk corn oil and corn oil‐in‐water emulsions
1个月前
已完结
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions
1个月前
已完结
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions
1个月前
已完结
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
2个月前
已完结
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
2个月前
已完结
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
2个月前
已完结
大豆蛋白和酪蛋白非共价结合蓝莓花色苷稳定性作用机理
4个月前
已完结
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