Lv2
132 积分 2024-07-18 加入
Migration of tocopherols from the oil phase to the oil–water interface using phospholipids improved the oxidative stability of O/W emulsions
1个月前
已完结
Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil
1个月前
已完结
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
1个月前
已完结
Effect of in vitro digestion on chestnut outer-skin and inner-skin bioaccessibility: The relationship between biotransformation and antioxidant activity of polyphenols by metabolomics
1个月前
已完结
Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil
1个月前
已完结
Simulating the behavior of antioxidant to explore the mechanisms of oxidative stability in Pickering emulsion
1个月前
已完结
Preparation, characterization, and evaluation of flaxseed oil liposomes coated with chitosan and pea protein isolate hydrolysates
1个月前
已完结
Effect of phospholipid/flaxseed oil ratio on characteristics, structure change, and storage stability of liposomes
1个月前
已完结
Effect of phospholipids on membrane characteristics and storage stability of liposomes
1个月前
已完结
Carboxymethyl chitosan‐decorated proliposomes as carriers for improved stability and sustained release of flaxseed oil
1个月前
已完结
皖公网安备34019202002308
