Lv51
1022 积分 2024-07-25 加入
Colloids in food: ingredients, structure, and stability
4小时前
待确认
Placebo Effects: Historical and Modern Evaluation
3个月前
已完结
Low cost color assessment of turbid liquids using supervised learning data analysis – Proof of concept
4个月前
已完结
Xanthan gum in aqueous solutions: Fundamentals and applications
5个月前
已完结
Pickering emulsion stabilized by hollow Zein/SSPS nanoparticles loaded with Thymol: Formation, characterization, and application in fruit preservation
7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
7个月前
已完结
Particle Size Determination of a Three-Component Suspension Using a Laser-Scattering Particle Size Distribution Analyzer
9个月前
已完结
Unifying Suspension and Granular Rheology
9个月前
已完结
Performance of Sonication and Microfluidization for Liquid–Liquid Emulsification
9个月前
已完结
Release Characteristics of an Essential Oil Component Encapsulated with Cyclodextrin Shell Matrices
9个月前
已完结
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