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40 积分 2025-10-10 加入
Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan
1天前
待确认
Soybean whey protein-hyaluronic acid low-fat digestibility oleogel: Interactions, network structure, and functional properties
1天前
已完结
Pickering stabilization of hydroxypropyl methylcellulose-amylopectin water-in-water emulsions using gliadin nanoparticles
9个月前
已完结
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