Lv11
10 积分 2024-09-01 加入
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends
2小时前
待确认
Some thermodynamic considerations in food formulation
1个月前
已完结
The role of excess attractive particles in the elasticity of high internal phase Pickering emulsions
1个月前
已完结
Scaling behavior of the elastic properties of colloidal gels
1个月前
已完结
Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels
2个月前
已完结
Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels
2个月前
已完结
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration
2个月前
已完结
Chickpea protein stabilized Pickering emulsions: as a novel mayonnaise substitute
2个月前
已完结
Rheological fingerprinting and tribological assessment of high internal phase emulsions stabilized by whey protein isolate: Effects of protein concentration and pH
2个月前
已完结
Development of chitosan-sodium phytate nanoparticles as a potent antibacterial agent
2个月前
已完结
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