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20 积分 2025-01-03 加入
Study of the concentration effect by rheological measurements for ultrasound and heat-treated native soy protein isolate
15天前
已完结
Emulsification by ultrasound: drop size distribution and stability
1个月前
已完结
Functional properties and Pickering emulsion stability of whey protein isolate-inulin complexes enhanced by covalent modification of proanthocyanidins
1个月前
已完结
Dynamics of Drop Deformation and Breakup in Viscous Fluids
2个月前
已完结
Fundamentals of the hydrodynamic mechanism of splitting in dispersion processes
2个月前
已完结
Design of Pickering Micro- and Nanoemulsions Based on the Structural Characteristics of Nanocelluloses
3个月前
已完结
Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
3个月前
已完结
Effect of subcritical water treatment on the structure and foaming properties of egg white protein
3个月前
已完结
Soy Glycinin: Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperatures
4个月前
已完结
Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process
4个月前
已完结
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