Lv51
1410 积分 2022-11-22 加入
Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic
1小时前
已完结
Quantitative effect of droplet size and emulsion viscosity on the storage stability of asphalt emulsion
1小时前
已完结
Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
2天前
已完结
Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein
2天前
已完结
Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface
4天前
已完结
Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes
4天前
已完结
Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels
4天前
已完结
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
4天前
已完结
Breaking of Water-In-Crude Oil Emulsions. Part 9. New Interfacial Rheology Characteristics Measured Using a Spinning Drop Rheometer at Optimum Formulation
6天前
已完结
Pickering emulsions stabilised with oligoglycine-functionalised nanodiamond as a model system for ocular drug delivery applications
7天前
已完结
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