News-Medical.Net on MSN11d
Scientists link emulsifiers in processed foods to allergy and immune disordersReview identifies common food additives in ultra-processed foods—particularly emulsifiers like carrageenan and polysorbate 80 ...
Hosted on MSN27d
Essential oil modification boosts clove oil's emulsifying efficiency and antibacterial propertiesThese CQDs were tested for their ability to form Pickering emulsions, which are more stable and have enhanced antibacterial properties compared to traditional emulsions using Polysorbate 80.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback