Lv1
60 积分 2024-10-21 加入
Tweens demulsification effects on heavy crude oil/water emulsion
14天前
已完结
The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams
14天前
已完结
Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
14天前
已完结
Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration
14天前
已完结
Functional properties of cream from dairy cows with experimentally altered milk fat composition
14天前
已关闭
Nanoemulsions of red quinoa and ginseng extracts with chitosan wall: Investigating the antioxidant properties and its effect on the shelf life of dairy cream
14天前
已完结
Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions
14天前
已完结
Functional properties of cream and butter oil from milk of Holstein cows abomasally infused with increasing amounts of high-oleic sunflower fatty acids
14天前
已完结
Mechanism of demulsification of oil-in-water emulsion in the centrifuge
14天前
已完结
Effect of fat globule size on the churnability of dairy cream
14天前
已完结
皖公网安备34019202002308
