Lv6
1960 积分 2023-11-22 加入
Effect of water chemistry on the stability of water-in-crude oil emulsion: Role of aqueous ions and underlying mechanisms
17天前
已完结
The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies
25天前
已完结
Elucidating pH dynamics in Pickering emulsions stabilized by soybean protein isolate and nicotinamide mononucleotide: Enhancing emulsification and curcumin delivery mechanisms
25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
25天前
已完结
Food liposomes: Structures, components, preparations, and applications
1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
1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
1个月前
已完结
Recent advances in green soybean oil extraction: A review
1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
1个月前
已完结
A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane
1个月前
已完结
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