Fabrication of natural deep eutectic solvent based water-in-oil high internal phase emulsion: Improving loading capacity and stability of curcumin

天然深共晶溶剂基水-油高内相乳液的制备：提高姜黄素负载量与稳定性

2023-11-30

Electronic noses for food quality: A review

2014-8-4

Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size

通过自发乳化形成可食用纳米乳液的低能方法：影响粒径的因素

2014-9-16

Effect of centrifugal force (G) on stability of natural emulsions (water/oil) present in fresh virgin olive oils

离心力(G)对新鲜特级初榨橄榄油中天然乳状液(水/油)稳定性的影响

2022-6-3

Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness

基于壳聚糖的智能薄膜的制备及其在监测猪肉新鲜度中的应用

2024-5-8

The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface

结构性质对空气/油水界面有无Fe3+的卵转铁蛋白吸收的影响

2025-2-1

Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers

基于玉米淀粉-壳聚糖添加三嵌段共聚物的可生物降解薄膜的热力学水吸附分析

2025-2-1

Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice

多相食品微波解冻与再加热建模：以包装米饭为例

2025-2-1

Mechanical properties and texture profile analysis of beef burgers and plant-based analogues

牛肉汉堡和植物基仿制品的力学性能及质地剖面分析

2025-1-1

Mechanics of 3D printing process of white chocolate

白巧克力三维打印工艺力学

2024-12-5