Lv4
790 积分 2024-10-13 加入
稀和浓食品乳液的流变特性综述
26天前
已完结
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
1个月前
已完结
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
1个月前
已完结
The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body
1个月前
已完结
辛烯基琥珀酸酐改性罗勒籽胶的流变学和界面特性
1个月前
已完结
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin
1个月前
已完结
琥珀酸辛烯酯化阿拉伯树胶稳定乳剂：制备、稳定性和体外胃肠道消化
1个月前
已完结
母乳中与低聚糖相关的低聚半乳糖的性质和生物合成
2个月前
已完结
Microbial spoilage of vegetables, fruits and cereals
3个月前
已完结
Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior
3个月前
已完结
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