Lv51
1358 积分 2024-01-08 加入
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
1个月前
已完结
Influence of hydrophobic groups in polyglycerol ester emulsifier at oil-polyol interface: Interfacial adsorption behavior and its relationship with emulsification effect
1个月前
已完结
The effect of aromatic side chains on the dilational rheological properties of N-acyltaurate amphiphiles at water–decane interfaces
1个月前
已完结
Effect of Polymer Network Architecture on Adsorption Kinetics at Liquid–Liquid Interfaces: A Comparison Between Poly(NIPAM-co-AA) Copolymer Microgels and Interpenetrating Network Microgels
1个月前
已完结
Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects
2个月前
已完结
Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products
2个月前
已完结
Real-time and quantitative investigation of zwitterionic surfactant interaction at oil-water interface: Interferometry experimental and MD simulation insights
2个月前
已完结
Structural analysis of polyglycerol fatty acid ester-coenzyme Q10 aggregates in solution
2个月前
已完结
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
2个月前
已完结
Effect of emulsifier HLB on aerated emulsions: Stability, interfacial behavior, and aeration properties
2个月前
已完结
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