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Chapter 5 - Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food
5小时前
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Chapter 5 - Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food
5小时前
已关闭
Preparation, structural characteristics, and application of walnut isolated protein-propylene glycol alginate complex loaded chlorogenic acid freshness preservation film
3天前
已完结
Experimental and theoretical estimation of the Hansen solubility parameters of paramylon esters based on the degrees of substitution and chain lengths of their acyl groups
8天前
已完结
Rheology of high internal phase ratio emulsions and foams
2个月前
已关闭
Ethylcellulose oleogel as a prolonged release delivery system for probiotics. Development and validation of a cold-mixing method
2个月前
已完结
Optimizing 3D food printing inks: The impact of polysaccharides on Camellia seed protein emulsion gels
2个月前
已完结
Advancing the assessment of oxidative stability in co-stabilized zein nanoparticles and xanthan gum Pickering emulsions using isothermal calorimetry
2个月前
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
2个月前
已完结
Synthesis and Characterization of Environmentally Friendly Chitosan-Arabic Gum Nanoparticles for Encapsulation of Oregano Essential Oil in Pickering Emulsion
2个月前
已完结
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