Lv41
454 积分 2024-12-25 加入
A systematic review on innovations in co-stabilized protein-hydrocolloid Pickering emulsions: mechanistic insights, tailored properties, and functional applications
1小时前
已完结
Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk
2小时前
已完结
Sucrose ester surfactants: Current understanding and emerging perspectives
2小时前
已完结
Sucrose fatty acid esters: synthesis, emulsifying capacities, biological activities and structure-property profiles
6小时前
已完结
Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives
7小时前
已完结
Casein micelle structure: Models and muddles
1个月前
已完结
Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions
5个月前
已关闭
Monitoring microstructural changes and moisture distribution of dry-cured pork: a combined confocal laser scanning microscopy and hyperspectral imaging study
5个月前
已完结
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