Lv31
320 积分 2025-07-19 加入
Nanoemulsions Prepared by a Two-Step Low-Energy Process
7天前
已完结
Formation and stability of nanoemulsions with mixed ionic–nonionic surfactants
7天前
已完结
Preparation and characteristics of tea water-insoluble protein/chitosan composite particles
1个月前
已完结
Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size
1个月前
已完结
Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexation
1个月前
已关闭
Hydrocolloid Gel Particles: Formation, Characterization, and Application
1个月前
已完结
Theory of self-assembly of hydrocarbon amphiphiles into micelles and bilayers
1个月前
已完结
Formation and stability of nanoemulsions with mixed ionic–nonionic surfactants
1个月前
已完结
Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size
1个月前
已完结
Effect of ι-Carrageenan on Flocculation, Creaming, and Rheology of a Protein-Stabilized Emulsion
1个月前
已完结
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