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Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation
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Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions
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Rational design of amyloid-like fibrillary structures for tailoring food protein techno-functionality and their potential health implications
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Self-assembly, functionality, and in-vitro properties of quercetin loaded nanoparticles based on shellac-almond gum biological macromolecules
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Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant : antioxidant activity enhancement