Lv5
1500 积分 2024-11-26 加入
Effects of konjac glucomannan on physicochemical and rheological properties of whole egg liquid and in vitro fermentation of egg curd
2个月前
已完结
Effect of hydrophobicity on the interfacial rheological behaviors of nanoparticles at decane-water interface
2个月前
已完结
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
7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
11个月前
已完结
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
11个月前
已完结
Nano emulsions stabilized by natural emulsifiers: A comprehensive review on feasibility, stability and bio-applicability
11个月前
已完结
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