Lv5
1258 积分 2024-01-08 加入
Adsorption kinetics of emulsifiers at oil—water interfaces and their effect on mechanical emulsification
13小时前
求助中
Influence of hydrophobic groups in polyglycerol ester emulsifier at oil-polyol interface: Interfacial adsorption behavior and its relationship with emulsification effect
13小时前
已完结
Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils
1个月前
已完结
Development of healthier and industrially applicable oleogel with low saturated fatty acid content using a small amount of high-melting fat
1个月前
已完结
Creation of lipid whisker crystals for stable oleogel preparation
1个月前
已关闭
Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks
1个月前
已完结
Construction of interfacial crystallized oleogel emulsion with improved thermal stability
1个月前
已完结
Structural Characterization and Application of Oleogel-Based Soy Protein Isolate-κ-Carrageenan: a Promising Approach for Surimi Product Development
1个月前
已完结
Preparation of soybean protein isolate–ester emulsifier oleogels and comparative study of their structure and properties
1个月前
已完结
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review
1个月前
已完结
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