Lv2
164 积分 2026-02-14 加入
Improving properties of dough and bread through the synergistic effect of chitosan and fermented whey
6天前
已完结
Convenient fabrication of shellac-chitosan composite nanoparticles by antisolvent precipitation for efficiently stabilizing Pickering emulsions and encapsulating peppermint essential oil
6天前
已完结
Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
9天前
已完结
Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations
11天前
已完结
Pickering emulsions: Microgels as alternative surfactants
11天前
已完结
The Modification and Application of Food Grade Pickering Emulsion
11天前
已完结
Recent advances and future frontiers in Pickering emulsions for food applications: Bridging science, industry, and nutrition
11天前
已完结
Development of a Protein Biochip to Identify 6 Monoclonal Antibodies Against Subtypes of Recombinant Human Interferons
11天前
已关闭
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
12天前
已完结
Metabolite Levels in the Brain Reward Pathway Discriminate Those Who Remain Abstinent From Those Who Resume Hazardous Alcohol Consumption After Treatment for Alcohol Dependence
12天前
已完结
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