机译:用油菜籽油体制备姜黄素乳液稳定性和胃肠生物的研究
Xuchang Univ Henan Key Lab Biomarker Based Rapid Detect Techno Xuchang 461000 Peoples R China;
Xuchang Univ Henan Key Lab Biomarker Based Rapid Detect Techno Xuchang 461000 Peoples R China;
Xuchang Univ Henan Key Lab Biomarker Based Rapid Detect Techno Xuchang 461000 Peoples R China;
Xuchang Univ Henan Key Lab Biomarker Based Rapid Detect Techno Xuchang 461000 Peoples R China;
Harbin Inst Technol Sch Chem Engn & Technol Dept Food Sci & Engn Harbin Peoples R China;
Harbin Inst Technol Sch Chem Engn & Technol Dept Food Sci & Engn Harbin Peoples R China;
Xuchang Univ Henan Key Lab Biomarker Based Rapid Detect Techno Xuchang 461000 Peoples R China;
机译:用大豆油体稳定姜黄素乳液的稳定性和胃肠消化
机译:脂质化多酚的体外胃肠道稳定性取决于它们在乳液中的油水分配:姜黄素,白藜芦醇和槲皮素的研究
机译:两种不同的天然油脂乳液的比较:体外胃肠消化
机译:通过掺入改性的石墨烯氧化物,改善油菜籽油包水乳液的稳定性和摩擦学性质
机译:用变性大豆乳清蛋白和大豆可溶性多糖制备的水包油乳液的动力学和氧化稳定性。
机译:葵花籽和菜籽水包油乳剂的稳定性辅以乙醇处理的菜籽粕蛋白分离物
机译:用肽 - 硅氧烷杂合聚合物制备的油乳液作为有源界面改性剂:硅油物种对乳液分散稳定性的影响