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12 积分 2025-05-08 加入
Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions
16小时前
待确认
Emulsion-Oriented Assembly for Janus Double-Spherical Mesoporous Nanoparticles as Biological Logic Gates
21天前
已完结
Advances in natural biomacromolecule-based Janus materials: preparation, applications and future prospects in food science
27天前
已完结
Biopolymer-Based Hydrogel Beads with Enhanced Stability and pH/Ion-Responsive Controlled Release through a Dual-Cross-Linking Strategy
1个月前
已完结
Structural Diversity of Amyloid Fibrils and Advances in Their Structure Determination
1个月前
已完结
Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
1个月前
已完结
Janus Particles at Liquid−Liquid Interfaces
1个月前
已完结
Particles Adsorbed at the Oil−Water Interface: A Theoretical Comparison between Spheres of Uniform Wettability and “Janus” Particles
1个月前
已完结
Janus particles: A review of their applications in food and medicine
1个月前
已完结
Synergistic design of sustainable plant-based foods: The emerging role of protein–polysaccharide interactions for next-generation food structures
2个月前
已完结
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