Lv51
858 积分 2024-08-31 加入
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength
2小时前
已完结
Effect of pH and urea on the proteins secondary structure at the water/air interface and in solution
2小时前
已完结
Complex coacervation: Principles, mechanisms and applications in microencapsulation
6天前
已完结
Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin
6天前
已完结
Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
12天前
已完结
Thermodynamics of complex coacervation
15天前
已完结
Development of the modern theory of polymeric complex coacervation
15天前
已完结
Encapsulation of active ingredients in polysaccharide–protein complex coacervates
15天前
已完结
Complex coacervation: Encapsulation and controlled release of active agents in food systems
19天前
已完结
Biopolymer-based coacervates: Structures, functionality and applications in food products
19天前
已完结
Contribution of nebulized budesonide before bronchoscopy, a prospective clinical study
8个月前
已采纳
Phase Change Balloons for Venus Exploration: Conceptual Design and Initial Sizing
8个月前
已采纳
Phase Change Balloons for Venus Exploration: Conceptual Design and Initial Sizing
8个月前
已撤回
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