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4 积分 2025-10-13 加入
Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives
1个月前
已完结
Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives
1个月前
已完结
Synergistic modification of soy protein isolate gel properties by resonance acoustic mixing and konjac glucomannan: Insight into structural regulation and functional enhancement
1个月前
已完结
Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion
1个月前
已完结
Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan
1个月前
已完结
The impact of fish oil oxidation on interfacial properties and system stability of cod protein
1个月前
已完结
Multiscale combined techniques for evaluating emulsion stability: A critical review
1个月前
已完结
Improved physicochemical stability of fish oil nanoemulsion via a dense interfacial layer formed by hyaluronic acid-poly(glyceryl)10-stearate
3个月前
已完结
Hyaluronic acid-poly(glyceryl)10-stearate nanoemulsion for co-delivery of fish oil and resveratrol: Enhancing bioaccessibility and antioxidant potency
4个月前
已关闭
Improved physicochemical stability of fish oil nanoemulsion via a dense interfacial layer formed by hyaluronic acid-poly(glyceryl)10-stearate
4个月前
已完结
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