Lv4
600 积分 2024-03-14 加入
Self-assembled trehalose amphiphiles as molecular gels: A unique formulation to wax-free cosmetics
21天前
已完结
Natural oil emulsions stabilized by β-glucan gel
21天前
已完结
Characterization of the key aroma compounds in dog foods by gas chromatography-mass spectrometry, acceptance test, and preference test
2个月前
已完结
[23] Chen M, Chen X, Nsor-Atindana J, et al. Optimization of key aroma compounds for dog food attractant
2个月前
已完结
Optimization of key aroma compounds for dog food attractant
2个月前
已完结
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
7个月前
已完结
Physicochemical and microstructural properties of frozen cooked noodles during frozen storage affected by enzymatically interesterified soybean oil-based plastic fat
7个月前
已完结
Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
7个月前
已完结
Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior
7个月前
已完结
Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG complexes
7个月前
已完结
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