Lv41
404 积分 2024-03-05 加入
Impact of pH-dependent morphological transitions of soy protein nanofibrils on interfacial and emulsifying properties
7天前
已完结
Relationship between the fracture morphology and energy of brown rice during processing
8天前
已完结
A time–temperature rheological approach for examining food polymer gelation
12天前
已完结
Application of the Cole—Cole plot to the study of adsorption kinetics at the mercury/electrolyte-solution interface
12天前
已完结
Molecular, interfacial and foaming properties of pulse proteins
15天前
已完结
Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors
15天前
已完结
More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization
15天前
已完结
Mechanical interpretation and generalization of the Cole-Cole model in viscoelasticity
15天前
已完结
Construction of ZIF-67 derived multi-interfacial composites embedded in carbonized pomelo peel for enhanced microwave absorption with 8 wt% filler loading
15天前
已完结
More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization
17天前
已完结
皖公网安备34019202002308
