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Emulsion-based delivery systems for lipophilic bioactive components.
Formation, stability and properties of multilayer emulsions for application in the food industry.
Critical review of techniques and methodologies for characterization of emulsion stability.
Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors.
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry.
Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions.
Advancements in 3D food printing: a comprehensive overview of properties and opportunities.
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation.
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.
Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products.
Targeted delivery and controlled released of essential oils using nanoencapsulation: A review.
Structure and properties of flexible starch-based double network composite films induced by dopamine self-polymerization.