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1271 积分 2023-07-31 加入
Recent Advances on Emulsion and Foam Stability
23天前
已完结
Colloidal Gels Formed by Dilute Aqueous Dispersions of Surfactant and Fatty Alcohol
4个月前
已完结
Liquid Crystalline Phases in the Structuring of Food Products
4个月前
已完结
Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces
5个月前
已完结
Response surface modeling of self-assembled fatty amphiphiles for improved stability of o/w emulsions
5个月前
已完结
Rheological and Structural Study of Solid Lipid Microstructures Stabilized within a Lamellar Gel Network
5个月前
已完结
Handbook of Cosmetic Science and Technology
5个月前
已关闭
Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
6个月前
已完结
Surfactant Science and Technology
6个月前
已完结
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