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20 积分 2024-02-19 加入
Elucidating the effect of chitosan microgel characteristics on the large amplitude oscillatory shear (LAOS) behavior of their stabilized high internal phase emulsions using the sequence of physical processes (SPP) approach and comparison with mayonnaise
2天前
已完结
New insight into synergistic interaction between the backbone or side chain of xanthan gum and the backbone of Gleditsia sinensis polysaccharide
2天前
已完结
Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment
3个月前
已完结
Emulsion types, stability mechanisms and rheology: A review
4个月前
已关闭
Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions
5个月前
已完结
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods
10个月前
已完结
Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca2+ Complexes with Different Cross-Linking Degrees
10个月前
已完结
Fabrication, thermal analysis, and heavy ion irradiation resistance of epoxy matrix nanocomposites loaded with silane-functionalized ceria nanoparticles
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