Lv3
280 积分 2023-11-28 加入
Aggregation of surfactants in aqueous systems
1个月前
已完结
Attenuated total Reflectance Ftir Spectroscopy for the Study of Protein Secondary Structure
1个月前
已完结
Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties
1个月前
已完结
Probing Structural Changes of Proteins Incorporated into Water-in-Oil Emulsions
5个月前
已完结
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release
5个月前
已完结
Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin
5个月前
已完结
Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
5个月前
已完结
Nanoscale structure of lipid domain boundaries
6个月前
已完结
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