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文献订阅
- Cracked-earth-like titanium carbide MXene membranes with abundant hydroxyl groups for oil-in-water emulsion separation
- Cent South Univ Coll Chem & Chem Engn Changsha 410083 Peoples R China
- 来源 EI期刊 ScienceCitationIndex... PubMed期刊 Elsevier ScienceDire... 更多 详细信息
- Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
- China Agr Univ Coll Engn Beijing Adv Innovat Ctr Food Nutr & Human Hlth Natl Energy R&D Ctr Nonfood Biomass POB 5017 Qinghua Donglu Beijing 100083 Peoples R ChinaUNSW Sch Chem Engn Sydney NSW 2052 AustraliaChina Agr Univ Coll Food Sci & Nutr Engn Beijing Key Lab Funct Food Plant Resources Beijing Peoples R China
- 来源 EI期刊 Elsevier ScienceDire... ScienceCitationIndex... 详细信息
- Water-in-water Pickering emulsions stabilized by the starch nanocrystals with various surface modifications
- Yangzhou Univ Sch Chem & Chem Engn Yangzhou 225002 Jiangsu Peoples R ChinaProv Key Labs Environm Engn & Mat Yangzhou 225002 Jiangsu Peoples R China
- 来源 PubMed期刊 EI期刊 ScienceCitationIndex... Elsevier ScienceDire... 更多 详细信息
- A multi-domain diagnostic framework for CRD fuel injection systems under water-in-diesel emulsion fuel conditions
- Kumoh Natl Inst Technol Dept Aeronaut Mech & Elect Convergence Engn 61 Daehak Ro Yangho Dong Gumi 39177 Gyeongbuk South Korea
- 来源 SpringerLink期刊 ScienceCitationIndex... EI期刊 详细信息
- Optimization of synergistic green emulsion liquid membrane stability for enhancement of silver recovery from aqueous solution
- Univ Teknol Malaysia Fac Engn Sch Chem & Energy Engn Utm Johor Bahru 81310 Johor MalaysiaUniv Teknol Malaysia Ctr Lipids Engn & Appl Res CLEAR Ibnu Sina Inst Sci & Ind Res ISI SIR Utm Johor Bahru 81310 Johor Malaysia
- 来源 SpringerLink期刊 ScienceCitationIndex... 详细信息
- Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions
- Tech Univ Munich TUM Sch Life Sci Chair Food & Bioproc Engn Weihenstephaner Berg 1 D-85354 Freising Weihenstephan Germany
- 来源 Elsevier ScienceDire... EI期刊 ScienceCitationIndex... 详细信息
- Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low-fat emulsion sausage
- Rajamangala Univ Technol Krungthep Fac Sci & Technol Dept Sci Div Food Safety Management & Technol 2 Nang Lingee Rd Bangkok 10120 ThailandKasetsart Univ Fac Fisheries Dept Fishery Prod Bangkok Thailand
- 来源 ScienceCitationIndex... Wiley 期刊 EI期刊 详细信息
- Improving the freeze-thaw stability of emulsions via combining phosphatidylcholine and modified starch: A combined experimental and computational study
- Southwest Univ Coll Food Sci Chongqing Peoples R ChinaSouth China Univ Technol Sch Food Sci & Engn Guangzhou Peoples R China
- 来源 ScienceCitationIndex... Wiley 期刊 EI期刊 详细信息
- Microfluidic approach to produce emulsion-filled alginate microgels
- Univ Estadual Campinas Sch Food Engn Rua Monteiro Lobato 80 BR-13083862 Campinas SP BrazilUniv Estadual Campinas Sch Chem Engn Dept Mat & Bioproc Engn Av Albert Einstein 500 BR-13083852 Campinas SP BrazilFed Univ Rio Grande FURG Sch Chem & Food Rio Grande RS BrazilPontificia Univ Catolica Rio de Janeiro Dept Mech Engn Lab Microhydrodynam & Flow Porous Media Rio De Janeiro RJ BrazilUniv Estadual Campinas Sch Appl Sci FCA Multidisciplinary Lab Food & Hlth LabMAS Rua Pedro Zaccaria 1300 BR-13484350 Sao Paulo Limeira Brazil
- 来源 ScienceCitationIndex... Elsevier ScienceDire... EI期刊 详细信息
- Preparation of porous regenerated cellulose microstructures via emulsion-coagulation technique
- Kangwon Natl Univ Changgang Inst Paper Sci & Technol Dept Paper Sci & Engn Chunchon 24341 Kangwaon Do South Korea
- 来源 SpringerLink期刊 EI期刊 ScienceCitationIndex... 详细信息