Lv11
68 积分 2024-10-25 加入
Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations
3天前
已完结
Fibrillar Networks of Glycyrrhizic Acid for Hybrid Nanomaterials with Catalytic Features
1个月前
已完结
Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability
2个月前
已完结
Construction of oleogels based on emulsion gels stabilized by glycyrrhizic acid and chitosan
2个月前
已完结
Design and properties of cyclodextrin grafted chitosan/sodium alginate dual-network hydrogel based on physical cross-linking
3个月前
已完结
Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
3个月前
已完结
Phytosterols photooxidation in O/W emulsion: Influence of emulsifier composition and interfacial properties
3个月前
已完结
Guaiacol Substituted AzaPCs: A Novel Synthesis Method and Investigation of Photophysical Properties
6个月前
已完结
Guaiacol substituted AzaPCs: a novel synthesis method and investigation of photophysical properties
6个月前
已完结
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