Lv11
40 积分 2024-04-18 加入
Modulation of Bovine Bone Soup Stability: A Study on Demulsification Mechanisms and Hydrocolloid Interventions
4小时前
待确认
Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince
1个月前
已完结
Effect of aqueous composition on the freeze–thaw stability of emulsions
1个月前
已完结
Factors affecting the freeze–thaw stability of emulsions
1个月前
已完结
Influence of glycerol and sorbitol on thermally induced droplet aggregation in oil-in-water emulsions stabilized by β-lactoglobulin
1个月前
已完结
Standard-of-care systemic therapy with or without stereotactic body radiotherapy in patients with oligoprogressive breast cancer or non-small-cell lung cancer (Consolidative Use of Radiotherapy to Block [CURB] oligoprogression): an open-label, randomised, controlled, phase 2 study
4个月前
已完结
Comprehensive insights into the organoleptic characteristics attributes of ‘HuangYuXiang’：Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
9个月前
已完结
Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages
9个月前
已完结
Impact of L-arginine on the quality of heat-treated Antarctic krill: Influence of pH and the guanidinium group
9个月前
已完结
Physical and oxidative stability of flaxseed oil-in-water emulsions fabricated from sunflower lecithins: Impact of blending lecithins with different phospholipid profiles
10个月前
已完结
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