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70 积分 2024-03-23 加入
Effects of liquid oils on partial coalescence and whipping capabilities of aerated emulsions: Differences between diacylglycerol and triacylglycerol
3天前
已完结
Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream
3天前
已完结
Targeting DSS-induced ulcerative colitis: evaluating the therapeutic potential of WPI–stachyose conjugates
20天前
已完结
Characterization, fractionation, and compatibility properties of Litsea cubeba kernel oil with potential value for industrial application as a lauric acid-based oil source
2个月前
已完结
Preparation and in vitro characterization of a eutectic based semisolid self-nanoemulsified drug delivery system (SNEDDS) of ubiquinone: mechanism and progress of emulsion formation
3个月前
已完结
Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
6个月前
已完结
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review
9个月前
已完结
Role of Surfactant and Co-surfactant in Microemulsion: A Review
9个月前
已完结
Effect of emulsifiers on the properties of corn starch films incorporated with Zanthoxylum bungeanum essential oil
9个月前
已完结
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
9个月前
已完结
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