Lv11
40 积分 2025-01-03 加入
Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
11小时前
已完结
Effect of subcritical water treatment on the structure and foaming properties of egg white protein
18天前
已完结
Soy Glycinin: Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperatures
28天前
已完结
Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process
29天前
已完结
Protein concentration and protein-exposed hydrophobicity as dominant parameters determining the flocculation of protein-stabilized oil-in-water emulsions
29天前
已完结
Interrelation between Drop Size and Protein Adsorption at Various Emulsification Conditions
1个月前
已完结
Chemical and thermophysical properties of cold-pressed and unrefined vegetable oils between 293.15 K and 433.15 K
1个月前
已完结
Prediction of Liquid Specific Heat Capacity of Food Lipids
1个月前
已完结
Comparative Evaluation of the Emulsifying Properties of Phosphatidylcholine after Enzymatic Acyl Modification
1个月前
已完结
Enhanced emulsification process between viscous liquids in an ultrasonic capillary microreactor: mechanism analysis and application in nano-emulsion preparation
3个月前
已完结
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