Lv7
4240 积分 2022-01-02 加入
Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch
1天前
已完结
Substantial Improvement of the Dielectric Strength of Cellulose–Liquid Composites: Effects of Traps at the Nanoscale Interface
17天前
已完结
Tailoring Hydronium ion Driven Dissociation-Chemical Cross-Linking for Superfast One-Pot Cellulose Dissolution and Derivatization to Build Robust Cellulose Films
17天前
已完结
Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
1个月前
已完结
pH-Responsive Morphological Transitions of Azobenzene-Phospholipid Vesicles
1个月前
已完结
Applications of spray-drying in microencapsulation of food ingredients: An overview
2个月前
已完结
Improving Emulsion Stability Through Selection of Emulsifiers and Stabilizers
2个月前
已完结
Comparative Study on Different Drying Methods of Fish Oil Microcapsules
2个月前
已完结
Development and optimisation of esculin-loaded chitosan microspheres for intravitreal injection
3个月前
已完结
Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels
3个月前
已完结
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