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1250 积分 2024-11-26 加入
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
1个月前
已完结
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
5个月前
已完结
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
5个月前
已完结
Nano emulsions stabilized by natural emulsifiers: A comprehensive review on feasibility, stability and bio-applicability
5个月前
已完结
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