Lv15
50 积分 2025-09-30 加入
A Microstructural Study of the O/W Primary Emulsion on the Formation of Oil-in-Water-in-Oil Multiple Emulsion
3天前
已完结
Perspectives in the stability of emulsion explosive
4天前
已完结
Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes
4天前
已完结
Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles
4天前
已完结
Improving storage stability of dairy emulsions via xanthan gum and carboxymethyl cellulose synergy
4天前
已完结
Interfacial Stabilization of Green and Food-Safe Emulsions through Complexation of Tannic Acid and Nanochitins
4天前
已完结
Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective
4天前
已完结
Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion
4天前
已完结
The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate
4天前
已完结
Production of conjugated linoleic acid-rich cottonseed oil by supported Ru catalyzed isomerization
13天前
已完结
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