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文献订阅
- Electrodeposition of a CoNiCu medium-entropy alloy in a water-in-oil emulsion
- Kyoto Univ Dept Mat Sci & Engn Kyoto 6068501 Japan
- 来源 ScienceCitationIndex... Elsevier ScienceDire... EI期刊 详细信息
- Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose
- South China Univ Technol Sch Food Sci & Engn Guangzhou 510640 Peoples R ChinaUniv Ghent Fac Biosci Engn B-9000 Ghent BelgiumRes Inst Food Nutr & Human Hlth Guangzhou 510640 Peoples R China
- 来源 EI期刊 ScienceCitationIndex... Elsevier ScienceDire... 详细信息
- Stable waterborne epoxy emulsions and the effect of silica nanoparticles on their coatings properties
- Isfahan Univ Technol Dept Chem Engn Esfahan *** IranIsfahan Univ Technol Dept Mech Engn Esfahan *** Iran
- 来源 ScienceCitationIndex... EI期刊 Elsevier ScienceDire... 详细信息
- Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength
- Chinese Acad Trop Agr Sci Minist Agr & Rural Affairs Agr Prod Proc Res Inst Key Lab Trop Crop Prod Proc Zhanjiang 524001 Guangdong Peoples R ChinaHuazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Hubei Peoples R ChinaHainan Key Lab Storage & Proc Fruits & Vegetables Zhanjiang 524001 Guangdong Peoples R China
- 来源 EI期刊 ScienceCitationIndex... Wiley 期刊 详细信息
- A Natural Rubber Waste Derived Surfactant for High Internal Phase Emulsion Templating of Poly(Dicyclopentadiene)
- Graz Univ Technol Inst Chem & Technol Mat Stremayrgasse 9 A-8010 Graz AustriaChristian Doppler Lab Organocatalysis Polymerizat Stremayrgasse 9 A-8010 Graz Austria
- 来源 ScienceCitationIndex... Wiley 期刊 EI期刊 详细信息
- Effects of chain length and saturation of triglycerides on cellular antioxidant activity of vegetable oil emulsions
- Jiangnan Univ Int Joint Res Lab Lipid Nutr & Safety Collaborat Innovat Ctr Food Safety & Qual Control State Key Lab Food Sci & Technol 1800 Lihu Rd Wuxi 214122 Jiangsu Peoples R China
- 来源 EI期刊 ScienceCitationIndex... Elsevier ScienceDire... 详细信息
- Complexing hemp seed protein with pectin for improved emulsion stability
- Calif Polytech State Univ San Luis Obispo Dept Food Sci & Nutr San Luis Obispo CA 93407 USAVirginia Polytech Inst & State Univ Dept Food Sci & Technol Blacksburg VA 24073 USAMontana State Univ Eastern Agr Res Ctr Sidney MT 59270 USA
- 来源 PubMed期刊 Wiley 期刊 ScienceCitationIndex... 详细信息
- Lipid Emulsion-mediated Preservation of Acetylcholine-induced Vasodilation During Acute Hyperglycemia
- Gyeongsang Natl Univ Hosp Dept Anesthesiol & Pain Med Gyeongsangnam Do South KoreaGyeongsang Natl Univ Changwon Hosp Dept Anesthesiol & Pain Med Chang Won South KoreaGyeongsang Natl Univ Inst Hlth Sci Jinju Si South Korea
- 来源 ScienceCitationIndex... PubMed期刊 详细信息
- The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions
- Gaziantep Univ Engn Fac Food Engn Dept TR-27310 Gaziantep TurkeyMiddle East Tech Univ Engn Fac Food Engn Dept Ankara TurkeyAhi Evran Univ Engn Fac Food Engn Dept Kirsehir Turkey
- 来源 PubMed期刊 ScienceCitationIndex... Wiley 期刊 详细信息
- Reply to: Lipid Emulsion-mediated Preservation of Acetylcholine-induced Vasodilation During Acute Hyperglycemia
- Gifu Univ Grad Sch Med Dept Anesthesiol & Pain Med Gifu Japan
- 来源 ScienceCitationIndex... PubMed期刊 详细信息