Lv11
40 积分 2024-12-14 加入
Low-fat Spray Dairy Emulsion Produced by Nitrous Oxide: The Synergistic Effects of Polysaccharide-emulsifier on the Stability, Rheology and Aeration Performance
4小时前
待确认
Effect of protein oxidation on the structure and emulsifying properties of fish gelatin
6个月前
已完结
Comparison of microparticles produced with combinations of gelatin, chitosan and gum Arabic
8个月前
已完结
Stability and bioactivity of carotenoids from Synechococcus sp. PCC 7002 in Zein/NaCas/Gum Arabic composite nanoparticles fabricated by pH adjustment and heat treatment antisolvent precipitation
8个月前
已完结
Interfacial properties of gelatin from goat skin as influenced by drying methods
8个月前
已完结
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers
8个月前
已完结
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
8个月前
已完结
Preparation of nanocellulose light porous material adsorbed with tannic acid and its application in fresh-keeping pad
9个月前
已完结
Gelatin structure and composition linked to hard capsule dissolution: A review
10个月前
已完结
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