Lv4
448 积分 2023-12-29 加入
Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food
11天前
已完结
Double cross-linked emulsion gels stabilized by flaxseed protein and chitosan: Effects of CaCO3 content on gel properties, stability and curcumin digestive characteristics
12天前
已完结
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein
18天前
已完结
Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases
26天前
已完结
Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property
26天前
已完结
Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties
3个月前
已完结
Epitaxial growth of hybrid nanostructures
4个月前
已完结
Preparation and characterization of Fe3O4/ZIF-8 and Fe3O4–MnO2/ZIF-8 composites
4个月前
已完结
Structural and interfacial properties of acetylated Millettia speciosa Champ polysaccharide and stability evaluation of the resultant O/W emulsion containing β-carotene
5个月前
已完结
Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene
5个月前
已完结
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