Lv11
20 积分 2025-08-23 加入
Improve the chitosan particle-stabilized oil-water interface by dual reinforcement and its effect on the structure and properties of emulsion
1小时前
已完结
Synergistic interaction between hydrophilic polyglycerol fatty acid esters and sucrose esters regulates fat crystallization at the water/oil interface in highly unsaturated whipped emulsions
1小时前
待确认
Ergosterol at oil–water interface: W/O emulsion stability and interfacial behavior
1小时前
已完结
Preparation and characterization of chemically modified tapioca starch-ionic liquid antibacterial films
11天前
已完结
Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants
1个月前
已完结
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