Lv3
392 积分 2023-12-21 加入
Encapsulation of phenolic compounds within nano/microemulsion systems: A review
1天前
已完结
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
2天前
已完结
Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin
2天前
已完结
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
2天前
已完结
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
2天前
已完结
Dihydromyricetin regulates the miR-155-5p/SIRT1/VDAC1 pathway to promote liver regeneration and improve alcohol-induced liver injury
3天前
已完结
Vine tea (Ampelopsis grossedentata) — a different kind of tea hidden deep in the mountains of China: A comprehensive review of the nutritional profile, functional effect, and diverse applications as a novel raw material in food practices
4天前
已完结
A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems
7天前
已完结
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels
10天前
已完结
Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin
11天前
已完结
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