Lv4
420 积分 2025-01-09 加入
The rheology of a bubbly liquid
20天前
已关闭
Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil
20天前
已完结
Fabrication and Characterization of Pickering High Internal Phase Emulsions (P-HIPEs) Stabilized by a Complex of Soy Protein Isolate and a Newly Extracted Coix Polysaccharide
2个月前
已完结
Protection effect of lutein-loaded Pickering emulsion prepared via ultrasound-assisted Maillard reaction conjugates on dry age-related macular degeneration
2个月前
已完结
Food emulsions and foams: Stabilization by particles
2个月前
已关闭
CXCVI.—Emulsions
2个月前
已完结
Emulsions stabilized with solid nanoparticles: Pickering emulsions
2个月前
已完结
Particles as surfactants—similarities and differences
2个月前
已完结
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
2个月前
已完结
Pickering emulsion stabilized by gliadin/soybean polysaccharide composite colloidal nanoparticle: Physicochemical properties and its application on washing of fresh-cut cabbage
2个月前
已完结
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