Lv3
308 积分 2023-10-27 加入
A novel strategy for electrochemical additive manufacturing: Femtosecond laser-assisted localized electrochemical deposition
6个月前
已完结
Enhancement mechanism of low-frequency magnetic field on the gelation and structures of potato protein emulsion gel
6个月前
已完结
Development and characterization of food-grade bigel system for 3D printing applications: Role of oleogel/hydrogel ratios and emulsifiers
6个月前
已完结
Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage application
7个月前
已完结
Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid
7个月前
已完结
The Role of Chitosan in Emulsion Formation and Stabilization
10个月前
已完结
Emulsification and Stabilization Mechanisms of O/W Emulsions in the Presence of Chitosan
10个月前
已完结
Preparation and recycling property of nanofiber-reinforced polystyrene molded product using the emulsion-forming ability of chitin nanofibers
10个月前
已完结
Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
10个月前
已完结
Preparation and evaluation of smart food packaging films with anthocyanin Sardasht black grape based on Astragalus gummifer and chitosan nanoparticles
10个月前
已完结
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