Lv1
60 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
5天前
已完结
Perspectives in the stability of emulsion explosive
5天前
已完结
Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes
5天前
已完结
Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles
5天前
已完结
Improving storage stability of dairy emulsions via xanthan gum and carboxymethyl cellulose synergy
5天前
已完结
Interfacial Stabilization of Green and Food-Safe Emulsions through Complexation of Tannic Acid and Nanochitins
5天前
已完结
Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective
5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
5天前
已完结
The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate
5天前
已完结
Production of conjugated linoleic acid-rich cottonseed oil by supported Ru catalyzed isomerization
14天前
已完结
皖公网安备34019202002308
