Lv11
36 积分 2023-10-30 加入
Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum
2小时前
待确认
Antioxidant Activity of a Proanthocyanidin-Rich Extract from Grape Seed in Whey Protein Isolate Stabilized Algae Oil-in-Water Emulsions
6天前
已完结
Antioxidant activity of pine bark procyanidins in bulk corn oil and corn oil‐in‐water emulsions
6天前
已完结
Fabrication of sodium caseinate-polysaccharide complexes stabilized emulsion for increased stability and control release of β-carotene
1个月前
已完结
Formulation of nanoemulsion parijoto fruit extract (Medinilla Speciosa) with variation of tweens stabilizers
2个月前
已完结
Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate
2个月前
已完结
Antioxidant activity of pine bark procyanidins in bulk corn oil and corn oil‐in‐water emulsions
2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
2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
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
3个月前
已完结
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