Lv5
1032 积分 2024-07-25 加入
Colloids in food: ingredients, structure, and stability
3个月前
已完结
Placebo Effects: Historical and Modern Evaluation
6个月前
已完结
Low cost color assessment of turbid liquids using supervised learning data analysis – Proof of concept
7个月前
已完结
Xanthan gum in aqueous solutions: Fundamentals and applications
8个月前
已完结
Pickering emulsion stabilized by hollow Zein/SSPS nanoparticles loaded with Thymol: Formation, characterization, and application in fruit preservation
10个月前
已完结
Structural characterization of a pectin polysaccharide from Phyllanthus emblica fruits and their antitumor effect via macrophage polarization in the cold immune microenvironment
10个月前
已完结
Particle Size Determination of a Three-Component Suspension Using a Laser-Scattering Particle Size Distribution Analyzer
1年前
已完结
Unifying Suspension and Granular Rheology
1年前
已完结
Performance of Sonication and Microfluidization for Liquid–Liquid Emulsification
1年前
已完结
Release Characteristics of an Essential Oil Component Encapsulated with Cyclodextrin Shell Matrices
1年前
已完结
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