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50 积分 2024-07-06 加入
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
9小时前
待确认
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
9小时前
已完结
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
1天前
已完结
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
2天前
已完结
Interfacial engineering approaches to improve emulsion performance: Properties of oil droplets coated by mixed, multilayer, or conjugated lactoferrin-hyaluronic acid interfaces
2个月前
已完结
Microcrystalline cellulose for active food packaging applications: A review
3个月前
已完结
Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends
3个月前
已完结
Fractionation of palm and palm kernel oils for designing high quality commodity and specialty fats
3个月前
已关闭
Elucidation on the destabilization mechanism of whipping creams during static storage
3个月前
已完结
Elucidation on the destabilization mechanism of whipping creams during static storage
3个月前
已关闭
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