Lv4
418 积分 2024-03-08 加入
V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications
3小时前
待确认
Processable and controllable all-aqueous gel based on the high internal phase water-in-water emulsions
2个月前
已完结
Rapid Multilevel Compartmentalization of Stable All-Aqueous Blastosomes by Interfacial Aqueous-Phase Separation
2个月前
已完结
Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials
8个月前
已完结
Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates
8个月前
已完结
Deep eutectic solvents for the food industry: extraction, processing, analysis, and packaging applications – a review
1年前
已完结
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