Lv21
128 积分 2023-12-21 加入
Effect of temperature, ph and ionic strength and composition on fibrin network structure and its development
29分钟前
求助中
Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability
4个月前
已完结
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues
4个月前
已完结
Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
4个月前
已完结
Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism
6个月前
已完结
Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsion
6个月前
已完结
Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions
6个月前
已完结
Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions
8个月前
已完结
Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles
8个月前
已完结
High internal phase Pickering emulsions stabilized by surface-modified dialdehyde xylan nanoparticles
8个月前
已完结
皖公网安备34019202002308
