Lv6
2780 积分 2023-11-22 加入
Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels
5天前
已完结
Switchable thermo-triggered and 3D-printable soy protein soft emulsion gels as fat analogs for plant-based meat
5天前
已完结
Structuring of edible oils by mixtures of γ‐oryzanol with β‐sitosterol or related phytosterols
6天前
已完结
Preparation and structural characterization of epoxidized soybean oils-based pressure sensitive adhesive grafted with tea polyphenol palmitate
7天前
已完结
Modulating the properties of tuna skin collagen-based emulsion gels by moderate hydrolysis: Physical characteristics, stability, and lycopene delivery
7天前
已完结
Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula
1个月前
已完结
Preparation of infant formula simulating the fat composition and structure of human milk based on MFGM and exogenous phospholipid to modulate lipid digestion
1个月前
已完结
The shell-like suprastructure, interactions and interfacial properties of self-assembled micelle aggregate from soybean oil body interfacial membranes
1个月前
已完结
Pork preservation by antimicrobial films based on potato starch (PS) and polyvinyl alcohol (PVA) and incorporated with clove essential oil (CLO) Pickering emulsion
3个月前
已完结
Innovative food safety strategy: Eugenol nanoemulsion with lactobacillus derived post-biotic biopolymer for biofilm inhibition on food and contact surfaces
3个月前
已完结
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