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122 积分 2024-11-28 加入
Fabrication, characterization, and emulsifying properties of hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgel
2天前
已完结
Fabrication, characterization and emulsifying properties of agarose microgel
2天前
已完结
Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface
2天前
已完结
Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20)
2天前
已完结
Complexation of Locust bean gum and κ-carrageenan Microgels, from Aqueous phase to Oil-water interface
2天前
已完结
Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions
2天前
待确认
Glycerol monolaurate beyond an emulsifier: Synthesis, in vivo fate, food quality benefits and health efficacies
2天前
已完结
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
2天前
已完结
The detection and determination of synthetic emulsifiers in foods
2天前
已完结
Recent progress on Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles
2天前
已完结
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