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8 积分 2025-03-25 加入
Kinetic stability of the oil-in-water emulsions and dynamic interfacial properties of mixtures of sucrose esters and polysaccharides
11小时前
已完结
The role of micro-structures in the aqueous phase of emulsion in lipid oxidation process
11小时前
已完结
Compartmentalization vs. segregation of reactants: Accomplishment of the Maillard reaction at the water-water interface
11小时前
待确认
Water Structure and Electric Fields at the Interface of Oil Droplets
1天前
已完结
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