Lv3
398 积分 2023-12-13 加入
Improvement of hydrolysis efficiency and interfacial properties of zein using nanoemulsions prepared by a low energy emulsification method
4天前
已完结
A nature pH indicator with high colorimetric response sensitivity for pork freshness monitoring
4天前
已完结
Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity
7天前
已完结
A nature pH indicator with high colorimetric response sensitivity for pork freshness monitoring
8天前
已完结
Sustained release and insect repellent activity of cinnamon essential oil active label based on three-step encapsulating
8天前
已完结
Study on emulsion activity and emulsion stability of grape anthocyanins
10天前
已完结
Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions
12天前
已完结
In situ Raman characterization of the stability of blueberry anthocyanins in aqueous solutions under perturbations in temperature, UV, pH
14天前
已完结
Multiscale combined techniques for evaluating emulsion stability: A critical review
17天前
已完结
Stability assessment of lycopene microemulsion prepared using tomato industrial waste against various processing conditions
17天前
已完结
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