Lv2
102 积分 2025-03-14 加入
Coacervation with surfactants: From single-chain surfactants to gemini surfactants
1天前
待确认
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
2天前
已完结
Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion
2天前
已完结
Fabrication and characterization of Zanthoxylum schinifolium essential oil Pickering emulsion stabilized by bacterial cellulose nanofibrils/whey protein isolate complexes and fortified with cinnamaldehyde
2天前
已完结
Advances and challenges in the rheology of concentrated emulsions and nanoemulsions
2天前
已完结
Facile synthesis of pH-responsive sodium alginate/carboxymethyl chitosan hydrogel beads promoted by hydrogen bond
2天前
已完结
Construction of spherical cellulose nanocrystals synergized with graphene oxide to stabilize Pickering emulsions
2天前
已完结
High Internal Phase Emulsion for Food-Grade 3D Printing Materials
2天前
已完结
Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
3天前
已完结
Effects of the addition sequence of soybean protein isolate and cellulose nanofibers on the properties and in vitro digestion of emulsions
3天前
已完结
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