Lv3
238 积分 2024-11-08 加入
Rheology of high internal phase ratio emulsions and foams
2天前
求助中
Ethylcellulose oleogel as a prolonged release delivery system for probiotics. Development and validation of a cold-mixing method
2天前
已完结
Optimizing 3D food printing inks: The impact of polysaccharides on Camellia seed protein emulsion gels
2天前
已完结
Advancing the assessment of oxidative stability in co-stabilized zein nanoparticles and xanthan gum Pickering emulsions using isothermal calorimetry
2天前
已完结
In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion
22天前
已完结
Synthesis and Characterization of Environmentally Friendly Chitosan-Arabic Gum Nanoparticles for Encapsulation of Oregano Essential Oil in Pickering Emulsion
22天前
已完结
Microencapsulation of essential oil of pimento [Pimenta dioica (L) Merr.] by chitosan/k-carrageenan complex coacervation method
22天前
已完结
Recent Advances in Plant-BasedEdible Emulsion Gels for3D-Printed Foods
1个月前
已完结
Widely adaptable oil‐in‐water gel emulsions stabilized by an amphiphilic hydrogelator derived from dehydroabietic acid
1个月前
已完结
pH- and Redox-Responsive Pickering Emulsions Based on Cellulose Nanocrystal Surfactants
3个月前
已完结
皖公网安备34019202002308
