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30 积分 2025-04-11 加入
Design principles of food gels
10小时前
待确认
Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie
2天前
已完结
Pickering stabilization mechanism revealed through direct imaging of particles with tuneable contact angle in a phase-separated binary solvent
3个月前
已完结
Pickering emulsion stabilized by lignin particles: Influence of oil phase, lignin concentration, and particle size
3个月前
已完结
Ultrasonic assisted water-in-oil emulsions encapsulating macro-molecular polysaccharide chitosan: Influence of molecular properties, emulsion viscosity and their stability
3个月前
已完结
Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties
3个月前
已完结
Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel
3个月前
已完结
Understanding the effects of copolymerized cellulose nanofibers and diatomite nanocomposite on blend chitosan films
3个月前
已完结
Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)
3个月前
已完结
Preparation and properties of chitosan/cellulose nanofiber dual-network composite by in-situ catalysis of recombinant enzyme
3个月前
已完结
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