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20 积分 2026-04-07 加入
Unraveling the mechanism of CaCl2-assisted microwave demulsification: a dual-focus analysis on peanut oil body emulsions and their intrinsic proteins
1个月前
已完结
Improving enzyme accessibility in the aqueous enzymatic extraction process by microwave-induced porous cell walls to increase oil body and protein yields
1个月前
已完结
Development of an efficient procedure for preparing high quality Camellia oleifera seed oil by enzymatic extraction and demulsification
1个月前
已完结
Characteristic and stability changes of peanut oil body emulsion during the process of demulsification using heptanoic acid
1个月前
已完结
Rapid salt-assisted microwave deemulsification about oil-rich emulsions obtained by the author of water-based enzymatic extraction About peanut seeds
1个月前
已完结
Rapid salt-assisted microwave deemulsification about oil-rich emulsions obtained by the author of water-based enzymatic extraction About peanut seeds
1个月前
已完结
In-depth potential mechanism of combined demulsification pretreatments (isopropanol ultrasonic pretreatments and Ca2+ flow additions) during aqueous enzymatic extractions of Camellia oils
1个月前
已完结
Unraveling the mechanism of CaCl2-assisted microwave demulsification: a dual-focus analysis on peanut oil body emulsions and their intrinsic proteins
1个月前
已完结
Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
1个月前
已完结
Developing thermally stable beverage emulsions using mildly fractionated pea proteins
1个月前
已完结
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