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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 SiO2 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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