Lv61
1761 积分 2023-07-31 加入
Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers
2天前
已完结
Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties
2天前
已完结
Polymorphic Phase Transitions in Bulk Triglyceride Mixtures
20天前
已完结
Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides
28天前
已完结
Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces
28天前
已完结
Control of emulsion crystal growth in low-temperature environments
1个月前
已完结
Effect of water content on the physical properties and structure of walnut oleogels
1个月前
已关闭
Comprehensive Review on Oleogels Structured by Lipid‐Based Compounds: From Structure Mechanisms to Nutritional Functionalities and Applications in Food Industry
1个月前
已完结
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review
1个月前
已完结
Crystallization and Transformation Behavior of Triacylglycerol Binary Mixtures Forming Molecular Compounds of POP/OPO, POP/rac-PPO, and POP/sn-PPO
1个月前
已完结
皖公网安备34019202002308
