Lv6
2250 积分 2023-11-22 加入
Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants
14天前
已完结
Effect of water chemistry on the stability of water-in-crude oil emulsion: Role of aqueous ions and underlying mechanisms
2个月前
已完结
The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies
2个月前
已完结
Elucidating pH dynamics in Pickering emulsions stabilized by soybean protein isolate and nicotinamide mononucleotide: Enhancing emulsification and curcumin delivery mechanisms
2个月前
已完结
Effect of water chemistry on the stability of water-in-crude oil emulsion: Role of aqueous ions and underlying mechanisms
2个月前
已完结
Food liposomes: Structures, components, preparations, and applications
3个月前
已完结
Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin
3个月前
已完结
Use of residual lipid fractions and protein hydrolysates from salmon skin cleaning processing for liposome production and their application in Pickering emulsions
3个月前
已完结
Recent advances in green soybean oil extraction: A review
3个月前
已完结
Exploring the impact of processing and compositional factors on the improvement of quality of milk paneer: A comprehensive review
3个月前
已完结
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