Lv721
3370 积分 2024-03-03 加入
Double Inversion of Emulsions By Using Nanoparticles and a Di‐Chain Surfactant
15天前
已完结
Corrigendum
4个月前
已完结
Destabilization mechanism of whipped cream during freeze-thaw cycles
5个月前
已完结
Discovering novel cryo-oleofoams with excellent overrun: Synergistic effect between zein and monoglyceride at interface
8个月前
已完结
Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism
10个月前
已关闭
Impact of high-intensity ultrasound on interfacial protein adsorption of non-dairy whipping cream: Whipping properties and foam stabilization model
10个月前
已完结
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods
10个月前
已完结
Inulin‐Lipid Core–Shell Microcapsules Target the Gut Microbiota and Mimic the Pharmaceutical Food Effect for Improved Oral Antipsychotic Delivery
10个月前
已完结
Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization
10个月前
已完结
Synergistic effects of microcrystalline cellulose and xanthan gum on the stability of milk fat-based UHT whipping cream
11个月前
已完结
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