Lv1
2 积分 2025-04-16 加入
Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions
22天前
已完结
Predictive model for the spreadability of cosmetic formulations based on large amplitude oscillatory shear (LAOS) and machine learning
2个月前
已完结
The Topical Cream Produced from Phycocyanin of Spirulina platensis Accelerates Wound Healing in Mice Infected with Candida albicans
2个月前
已完结
Macrocystis pyrifera ferment‐containing creams for optimizing facial skin rejuvenation
2个月前
已完结
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
2个月前
已完结
Dynamic measurements of dilational properties of a liquid interface
4个月前
已完结
皖公网安备34019202002308
