Lv5
1041 积分 2023-07-31 加入
Colloidal Gels Formed by Dilute Aqueous Dispersions of Surfactant and Fatty Alcohol
1个月前
已完结
Liquid Crystalline Phases in the Structuring of Food Products
1个月前
已完结
Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces
1个月前
已完结
Response surface modeling of self-assembled fatty amphiphiles for improved stability of o/w emulsions
2个月前
已完结
Rheological and Structural Study of Solid Lipid Microstructures Stabilized within a Lamellar Gel Network
2个月前
已完结
Handbook of Cosmetic Science and Technology
2个月前
已关闭
Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
3个月前
已完结
Surfactant Science and Technology
3个月前
已完结
Surfactant Science and Technology
3个月前
已关闭
Development of a New Evaluation Method for O/W Cleansing Creams Involving Phase Inversion during Use
3个月前
已关闭
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