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54 积分 2024-05-09 加入
Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type
2天前
已完结
Optimisation of Raman confocal microscopy to explore the crystallinity and microstructure of model emulsion systems
10天前
已完结
Confocal Raman spectroscopy applied to microemulsions and nanoemulsions
10天前
已完结
Relationship between the adsorption behavior at the polyol-oil interface and the emulsion features
29天前
已完结
The Stomatopod Dactyl Club: A Formidable Damage-Tolerant Biological Hammer
1个月前
已完结
Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity
1个月前
已完结
Water structure and electric fields at the interface of oil droplets
1个月前
已完结
Thin adhesive oil films lead to anomalously stable mixtures of water in oil
1个月前
已完结
Highly Interfacial Active Gemini Surfactants as Simple and Versatile Emulsifiers for Stabilizing, Lubricating and Structuring Liquids
1个月前
已完结
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
1个月前
已完结
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