Lv51
1182 积分 2023-09-08 加入
Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan
11天前
已完结
Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion
11天前
已完结
Cinnamon essential oil nanoemulsions by high-pressure homogenization: Formulation, stability, and antimicrobial activity
14天前
已完结
Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content
25天前
已完结
Optimization of extracting enzymolysis technology for the Geranium
1个月前
已关闭
Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
1个月前
已完结
Oxidative stability of Pickering emulsions
1个月前
已完结
Molecular insights into the antifreeze mechanism of collagen peptides based on their interaction with ice crystals
2个月前
已完结
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
2个月前
已完结
Emulsions stabilized by heat-treated collagen fibers
3个月前
已完结
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