Lv11
48 积分 2025-03-19 加入
Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives
2天前
已完结
Comprehensive Reviews in Food Science and Food Safety
2天前
已完结
Development of carboxymethyl chitosan-coated zein/soy lecithin nanoparticles for the delivery of resveratrol
25天前
已完结
Physicochemical and emulsifying properties of protein isolated from Phlebopus portentosus
1个月前
已完结
One-step formation of a double Pickering emulsion via modulation of the oil phase composition
1个月前
已完结
Biocompatible Stimuli-Responsive W/O/W Multiple Emulsions Prepared by One-Step Mixing with a Single Diblock Copolymer Emulsifier
1个月前
已完结
Influencing factors of multiple emulsions formed by one-step emulsification
1个月前
已完结
Enhancing the physical and oxidative stability of hempseed protein emulsion via comparative enzymolysis with different proteases: Interfacial properties of the adsorption layer
7个月前
已完结
Pickering emulsion stabilized by hollow Zein/SSPS nanoparticles loaded with Thymol: Formation, characterization, and application in fruit preservation
7个月前
已完结
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