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22 积分 2025-05-08 加入
Investigating the Influence of Hydrogel and Oleogel Ratios on Physico Chemical Characteristics, Microstructure, Rheology, and Texture of a Food Grade Bigel
18天前
已完结
Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions
1个月前
已完结
Emulsion-Oriented Assembly for Janus Double-Spherical Mesoporous Nanoparticles as Biological Logic Gates
2个月前
已完结
Advances in natural biomacromolecule-based Janus materials: preparation, applications and future prospects in food science
2个月前
已完结
Biopolymer-Based Hydrogel Beads with Enhanced Stability and pH/Ion-Responsive Controlled Release through a Dual-Cross-Linking Strategy
3个月前
已完结
Structural Diversity of Amyloid Fibrils and Advances in Their Structure Determination
3个月前
已完结
Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
3个月前
已完结
Janus Particles at Liquid−Liquid Interfaces
3个月前
已完结
Particles Adsorbed at the Oil−Water Interface: A Theoretical Comparison between Spheres of Uniform Wettability and “Janus” Particles
3个月前
已完结
Janus particles: A review of their applications in food and medicine
3个月前
已完结
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