Lv3
246 积分 2025-11-09 加入
Promotion of stable polymorphs and molecular compound formation in mixtures of a high melting fraction of extra virgin olive oil and cocoa butter
1天前
待确认
Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification
1天前
已完结
Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends
1天前
已完结
The competition between endogenous phospholipids and proteins from pea protein isolate rules their interfacial properties
9天前
已完结
Sulfur‐Doped Vanadium Oxide for High‐Performance and Stable Cathode Material of Zinc‐Ion Batteries
1个月前
已完结
Differences in fat digestion from milk of different Species: In vitro gastrointestinal digestion model for infants
1个月前
已完结
Insight into the formation of layer-by-layer emulsions stabilized by sodium caseinate and montmorillonite studied with ITC for carvacrol retention and spray drying efficiency
1个月前
已关闭
Monosaccharides driving the formation of conjugated linoleic acid vesicles in near-neutral solutions via weak noncovalent bonding interactions
1个月前
已完结
Monosaccharides driving the formation of conjugated linoleic acid vesicles in near-neutral solutions via weak noncovalent bonding interactions
2个月前
已完结
Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction
2个月前
已完结
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