Lv21
180 积分 2025-03-14 加入
Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
4天前
已完结
Robust pH-switchable pickering emulsions stabilized solely by organic Rosin-based particles with adjustable wettability
12天前
已完结
Efficiency of mushrooms for food production - fundamental strategic decision-making
13天前
已完结
Unlocking the potential of edible mushroom proteins: A sustainable future in food and health
13天前
已完结
Detection of camellia oil adulteration based on near-infrared spectroscopy and smartphone combined with deep learning and multimodal fusion
14天前
已完结
Authentication of coriander oil and adulterant identification using electronic nose and spectroscopic techniques
14天前
已完结
Pickering emulsion based on chitosan with uniform droplet size for high-efficient and stable treatment of 4-nitrophenol wastewater
19天前
已完结
Plant protein-based Pickering emulsion for the encapsulation and delivery of fat-soluble vitamins: A systematic review
19天前
已完结
Dual Stimuli-Responsive Pickering Emulsions from Novel Magnetic Hydroxyapatite Nanoparticles and Their Characterization Using a Microfluidic Platform
19天前
已完结
Enhancing the quality of fat-reduced pork batter with soybean protein-chitosan nanoparticles based Pickering emulsion
25天前
已完结
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