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156 积分 2024-06-03 加入
Hydrocolloids: Structure, preparation method, and application in food industry
18小时前
待确认
Progress in the application of lecithins in water-in-oil emulsions
1天前
已完结
Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin
1天前
已完结
Lentil protein stabilized emulsion - Impact of lecithin addition on emulsions properties
1天前
已完结
Optimization of degumming process for soybean oil by phospholipase B
3个月前
已完结
Recovered Camellia oleifera lecithin by acid and enzymatic oil‐degumming: chemical composition and emulsifying properties
3个月前
已完结
Effect of process conditions on the removal of phospholipids from Jatropha curcas oil during the degumming process
3个月前
已完结
Phospholipid composition and emulsifying properties of rice bran lecithin from enzymatic degumming
3个月前
已完结
A kinetic study of phospholipid extraction by degumming process in sunflower seed oil
3个月前
已完结
Effect of different degumming processes on the retention of bioactive components, acylglycerol and phospholipid composition of rapeseed oil
3个月前
已完结
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