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30 积分 2023-05-23 加入
Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods
1个月前
已完结
Film-Forming Capability and Antibacterial Activity of Surface-Deacetylated Chitin Nanocrystals: Role of Degree of Deacetylation
2个月前
已完结
Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application
2个月前
已完结
Recent Studies of Pickering Emulsions: Particles Make the Difference
3个月前
已完结
Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan
5个月前
已完结
Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions
5个月前
已完结
Fabrication and characterization of tea seed oil pickering emulsion stabilized synergistically by carboxymethylcellulose and β-cyclodextrin
6个月前
已完结
Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure
8个月前
已完结
Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer
9个月前
已完结
The sustained-release mechanism of citrus essential oil from cyclodextrin/cellulose-based Pickering emulsions
9个月前
已完结
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