Lv2
120 积分 2024-11-08 加入
Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion
12天前
已完结
A novel gellan-based nanoemulgel delivery system for co-encapsulation and in vitro digestion of hydrophilic/hydrophobic nutraceuticals
12天前
已完结
Modulating the behavior of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties
12天前
已完结
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