Lv31
400 积分 2024-10-16 加入
Control of Starch Molecular Weight by Enzyme Treatment Facilitates the Formation of V-Type Starch–Resveratrol Complexes in a High-Pressure Homogenization Environment and Their Modulation Effects on the Gut Microbiota
3天前
已完结
Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids
1个月前
已完结
Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil
1个月前
已完结
A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes
1个月前
已完结
In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure
6个月前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
6个月前
已完结
Assembly of Bioactive Nanoparticles via Metal–Phenolic Complexation
6个月前
已完结
Antibacterial mechanism of ultrasound combined with oregano essential oil nano-emulsion on Escherichia coli O157:H7 and application in cherry tomatoes storage
6个月前
已完结
PLA-based functionally graded laminates for tunable controlled release of carvacrol obtained by combining electrospinning with solvent casting
6个月前
已完结
Application of nanoparticles entrapped orange essential oil to inhibit the incidence of phytopathogenic fungi during storage of agroecological maize seeds
6个月前
已完结
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