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786 积分 2023-07-31 加入
Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
11天前
已完结
Surfactant Science and Technology
11天前
已完结
Surfactant Science and Technology
11天前
已关闭
Development of a New Evaluation Method for O/W Cleansing Creams Involving Phase Inversion during Use
12天前
已关闭
Development of a New Evaluation Method for O/W Cleansing Creams Involving Phase Inversion during Use
20天前
已关闭
Understanding the effects of processing conditions on the formation of lamellar gel networks using a rheological approach
1个月前
已完结
Intermolecular and Surface Forces
1个月前
已完结
Morphological Influence on a Nonionic Bilayer Bending Rigidity and Compression Modulus
1个月前
已完结
Assessing and Predicting Physical Stability of Emulsion-Based Topical Semisolid Products: A Review
3个月前
已完结
Influence of fatty alcohol mixing ratios on physicochemical properties of stearyl–cetyl–polysorbate 60–water ternary system: Insights from experiments and computer simulations
3个月前
已完结
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