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Keyword [oil-in-water emulsions]
Result: 1 - 20 | Page: 1 of 2
1.
Antioxidant Properties And Mechanism Of Potato Protein Hydrolysate In Oil-in-Water Emulsions
2.
Research On New Style Online Detection Of Oil In Water Emulsions
3.
Pipelining Of Heavy Crude Oil As Oil-in-Water Emulsions And Dehydration
4.
Study On Demulsification And Purification Technology For Wastewater From Heavy Crude Oil
5.
The Application Of Dynamic Membrane In The Separation Of Oil-in-water Emulsions
6.
A Study Of Food Oil-in-Water Emulsions Stability
7.
Physicochemical Properties And Oxidation Stability Of Oil-in-water Emulsions Stabilized By Soy Protein
8.
Novel Polyethersulfone Organic-Inorganic Composite Ultrafiltration Membranes Prepared With Modified SiO
2
Nanoparticles And Its Application Research
9.
The Application Of Dynamic Membrane Formed On Ceramic Tube In The Separation Of Oil-in-water Emulsions
10.
Study On Stability And Rheological Properties Of Oil In Water Emulsions Prepared By Food Grade Pure Gum
11.
Stabilization Of Oil-In-Water Emulsions By Cellulose Regenerated From Phosphoric Acid
12.
Factors Affecting Stability Of Walnut Oil-in-water Emulsions Stabilized By Whey Protein Isolate And Casein
13.
The Biodegradation Of Tannins And The Application Of Tannins In Oil-In-water Emulsions
14.
Effect Of Whey Protein Isolate-Tween 20 Interaction At The Interface On The Stability Of Walnut Oil-in-water Emulsions
15.
Enhancement Of Porcine Plasma Protein Hydrolysates On The Stability Of Oil-in-water Emulsions
16.
Influence Of Peanut Protein Hydrolysate Combined With Resveratrol On The Stability Of Oil-in-water Emulsions
17.
Investigation On Antioxidant Activity Of Gallate Esters And Its Interactions With ?-tocopherol In Oil-in-water Emulsions
18.
The Developed Process Unit Combining With Bioinspired Materials Of Wettability Applys To Oil/water Separation And Fog Harvesting
19.
Physical Properties And Stabilities Of Diacylglycerol-Based Oil-in-Water Emulsions
20.
Study On The Effect Of Lipid And Protein Co-oxidation On Stability Of Emulsion And Protein Functional Properties In Oil-in-water Emulsion
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