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Keyword [emulsion stability]
Result: 181 - 200 | Page: 10 of 10
181. Study On Oil-water Interface Behavior Of Surfactant In Crude Oil Emulsion
182. Study On The Performance Of Pickering Emulsion Dispersed By Chaperonin Nano-barrels And Its Application
183. Preparation And Properties Of Waterborne Polyurethane Pickering Emulsions
184. Effect Of Solid Lipid On Stability Of W/O And W/O/W Emulsion Gel And Photostability Of VB12
185. Effects Of Grinding On Physicochemical Properties And Some Functional Properties Of Carrot Residue
186. Study On Physicochemical,rheological And Emulsifying Properties Of Polysaccharides Extracted From Stems Of Dendrobium Officinale
187. Compound Action Of Whey Protein And Quercetin And Its Effect On Emulsion Stability
188. Construction And Stability With Soyasaponin/Soybean Protein In W/O/W Multiple Emulsion
189. Studies On The Structure And Functional Properties Of Ultrasonic Treated Water Soluble Protein From Moringa Oleifera Seeds
190. Preparation,Characterization And Application Of Food-Grade Gelatin High Internal Phase Emulsions With High Stability
191. Investigaiton On The Preparation Of Covalent Complexes Of Milk Protein-caffeic Acid-glucose And Its Emulsion Stability With Astaxanthin Loaded
192. The Study On Fabrication And Properties Of Emulsion Encapsulating LSOPC
193. Preparation And Modification Of Glycated Whey Protein Isolate Nanofibrils And Its Application In Pickering Emulsion System
194. Study On Freeze-thaw Stability Of Whey Protein Isolate Nanoemulsion Based On Turbiscan Method
195. Modified Whey Protein Isolate Induced By Ethanol Treatment And Its Effect On Stabilities Of Oil-in-Water Emulsion
196. Effects Of Oat Raw Materials And Heat Treatment On The Stability Of High-protein Oat Milk
197. Inhibitory Effect Of Soybean Protein-polysaccharide System On Stevia Glycoside Bitterness And Emulsion Stability
198. Effect And Mchanisms Of Ultrasound Treatment On The Stability Of Sodium Caseinate Prepared Pre-emulsified Soybean Oil
199. Preparation Of OSA Starch Nanocrystals And Their Stabilization Of Pickering Emulsions
200. The Effect Of Composite Emulsifiers Containing Octenyl Succiniate Anhydrate Starch On Emulsion Stability
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