Lv51
811 积分 2023-07-31 加入
Liquid Crystalline Phases in the Structuring of Food Products
3小时前
已完结
Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces
9天前
已完结
Response surface modeling of self-assembled fatty amphiphiles for improved stability of o/w emulsions
21天前
已完结
Rheological and Structural Study of Solid Lipid Microstructures Stabilized within a Lamellar Gel Network
21天前
已完结
Handbook of Cosmetic Science and Technology
26天前
已关闭
Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
1个月前
已完结
Surfactant Science and Technology
1个月前
已完结
Surfactant Science and Technology
1个月前
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Development of a New Evaluation Method for O/W Cleansing Creams Involving Phase Inversion during Use
1个月前
已关闭
Development of a New Evaluation Method for O/W Cleansing Creams Involving Phase Inversion during Use
1个月前
已关闭
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