Lv51
1022 积分 2023-09-08 加入
Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
11天前
已完结
Oxidative stability of Pickering emulsions
11天前
已完结
Molecular insights into the antifreeze mechanism of collagen peptides based on their interaction with ice crystals
17天前
已完结
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
1个月前
已完结
Emulsions stabilized by heat-treated collagen fibers
2个月前
已完结
Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions
2个月前
已完结
Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
3个月前
已完结
Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations
4个月前
已完结
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation
4个月前
已完结
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation
4个月前
已完结
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