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40 积分 2024-01-07 加入
Recent advances in exploiting carrageenans as a versatile functional material for promising biomedical applications
4天前
已完结
Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends
4天前
已完结
Comparative studies on the stabilization of Flos Sophorae Immaturus beverages by various hydrocolloids
5天前
已完结
Effect of single and integrated emulsifier-stabiliser on soy-ice confection
9天前
已完结
High Internal Phase Emulsions Synergistically Stabilized by Sodium Carboxymethyl Cellulose and Palm Kernel Oil Ethoxylates as an Essential Oil Delivery System
10天前
已完结
Water-in-oil Pickering emulsions stabilized by stearoylated microcrystalline cellulose
10天前
已完结
Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends
10天前
已完结
Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives
16天前
已完结
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