Lv5
1140 积分 2024-07-05 加入
Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability
2个月前
已完结
Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability
4个月前
已完结
Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability
5个月前
已完结
A method for evaluating Hunter whiteness of mixed powders
5个月前
已完结
Effect of enzymatic hydrolysis on the physicochemical and emulsification properties of rice bran albumin and globulin fractions
5个月前
已完结
Interfacial dilational rheology by oscillating bubble/drop methods
6个月前
已完结
Emulsification and emulsion stability: The role of the interfacial properties
6个月前
已完结
Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH
6个月前
已完结
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
7个月前
已完结
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
7个月前
已完结
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