Lv11
40 积分 2024-12-08 加入
Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation
2小时前
待确认
Changes in Protein Fluorescence in a Lipid–Protein Co-oxidizing Oleogel
1个月前
已完结
Mechanical Characterization of Ultralow Interfacial Tension Oil-in-Water Droplets by Thermal Capillary Wave Analysis in a Microfluidic Device
1个月前
已完结
Ultralow Interfacial Tensions of Aqueous Two-Phase Systems Measured Using Drop Shape
1个月前
已完结
Impact of the Temperature, Homogenization Condition, and Oil Property on the Formation and Stability of Crude Oil Emulsion
3个月前
已完结
Concentration-dependent CO2 injection modulating porous structure and physicochemical properties in plant protein-based meat analogues
3个月前
已完结
Impact of Ultrasonication on the Oxidative Stability of Oil-in-Water Nanoemulsions: Investigations into Kinetics and Strategies to Control Lipid Oxidation
4个月前
已完结
Changes in Protein Fluorescence in a Lipid–Protein Co-oxidizing Oleogel
4个月前
已完结
Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins
5个月前
已完结
Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
5个月前
已完结
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