Lv11
70 积分 2024-01-18 加入
Surface modification of particles/nanoparticles to improve the stability of Pickering emulsions; a critical review
21分钟前
待确认
Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions
1个月前
已完结
Chitosan microspheres for encapsulation of α-lipoic acid
1个月前
已完结
Lipid oxidation in emulsions: New insights from the past two decades
1个月前
已完结
Fabrication and Characterization of Structure and Rheological Properties of Pea Protein-Gellan Gum Composite Gel
2个月前
已完结
Sustained release of α-lipoic acid from chitosan microbeads synthetized by inverse emulsion method
4个月前
已完结
Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions
5个月前
已完结
Modulation of Cellulose Nanocrystals Amphiphilic Properties to Stabilize Oil/Water Interface
5个月前
已完结
Responsive Emulsions Stabilized by Stimuli-Sensitive Microgels: Emulsions with Special Non-Pickering Properties
6个月前
已完结
Polyethyleneimine modified cellulose nanofiber microgel for rapid and efficient Cr(VI) removal
9个月前
已完结
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