Lv01
0 积分 2025-06-28 加入
Multiple nanoemulsions
1小时前
待确认
Lentil protein stabilized emulsion - Impact of lecithin addition on emulsions properties
1小时前
已完结
Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
19小时前
已完结
Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources
5天前
已完结
Protein stabilized seabuckthorn fruit oil Nanoemulsion：Preparation, characterization and performance research
5天前
已完结
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate
8天前
已完结
Effect of ethanol on the stability of sodium caseinate stabilised emulsions
8天前
已完结
The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions
8天前
已完结
Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions
9天前
已完结
Lactobacillus rhamnosus GG alleviates radiation-induced intestinal injury by modulating intestinal immunity and remodeling gut microbiota
1个月前
已完结
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