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110 积分 2024-11-28 加入
The Formation, Stabilization and Separation of Oil–Water Emulsions: A Review
7天前
已完结
Emulsification and emulsion stability: The role of the interfacial properties
7天前
已完结
Maltodextrin as wall material for microcapsules: A review
14天前
已完结
Fabrication and characterization of highly re-dispersible dry emulsions
14天前
已完结
An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel
14天前
已完结
Drying of Maltodextrin solution in a vacuum spray dryer
1个月前
已完结
Effect of pretreatment with electron beam irradiation on the deacetylation efficiency of konjac glucomannan and its structural, physicochemical and gel properties
1个月前
已完结
Effects of KGM and Degradation Products on Appetite Regulation and Energy Expenditure in High-Fat-Diet Mice via the Adipocyte–Hypothalamus Axis
2个月前
已完结
Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
2个月前
已完结
Fabrication, characterization, and emulsifying properties of hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgel
2个月前
已完结
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