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30 积分 2024-08-14 加入
Synergistic interaction of konjac glucomannan and gellan gum investigated by rheology and texture analysis
5天前
已完结
Gel—sol transition in gellan gum solutions. II. DSC studies on the effects of salts
5天前
已完结
i-Carrageenan: Molecular structure and packing of polysaccharide double helices in oriented fibres of divalent cation salts
8天前
已完结
PhospholipidProtein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane
18天前
已完结
Stabilization of vitamin C in emulsions of liquid crystalline structures
22天前
已完结
Liquid crystalline phases in emulsions
22天前
已完结
Construction and Properties of O/W Liquid Crystal Nanoemulsion
1个月前
已完结
Phase Behavior, Stability, and Mesomorphism of Monostearin–oil–water Gels
1个月前
已完结
Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound
1个月前
已完结
Lyotropic liquid crystals from palm oil-based monoacylglycerols: the effects of tempering and monoacylglycerol concentrations
1个月前
已完结
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