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82 积分 2025-07-26 加入
Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides
1个月前
已完结
TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis
1个月前
已完结
Formation and stability of W/O microemulsion formed by food grade ingredients and its oral delivery of insulin in mice
1个月前
已完结
Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives
1个月前
已完结
Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels
1个月前
已完结
The Colloidal Behavior of Pectin Containing Water in Oil Emulsions as a Function of Emulsifier Concentration
1个月前
已完结
Novel encapsulation approaches for phytosterols and their importance in food products: A review
1个月前
已完结
Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review
1个月前
已完结
Preparation, characterization, and stability analysis of monascus red pigments water-in-oil emulsion
1个月前
已完结
Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu
2个月前
已完结
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