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Formation, stability and properties of multilayer emulsions for application in the food industry
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Particles as surfactants—similarities and differences
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Influence of Environmental Stresses on Stability of O/W Emulsions Containing Droplets Stabilized by Multilayered Membranes Produced by a Layer-by-Layer Electrostatic Deposition Technique
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Protein/polysaccharide complexes and coacervates in food systems
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Formation, stability and properties of multilayer emulsions for application in the food industry
1个月前
已完结
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
1个月前
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Polymeric surfactants in disperse systems
1个月前
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Enhancement of Ostwald ripening by depletion flocculation
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Heat- and shear-reversible networks in food: A review
1个月前
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Rice husk derived lignin/silica hybrid nanoparticles stabilized Pickering emulsion for phytosterol ester biosynthesis
1个月前
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