Lv4
700 积分 2024-11-25 加入
Research on Intelligent Audit System Based on Optimized BP Neural Network
4天前
已完结
Evaluating chewing function: Expanding the dysphagia field using food oral processing and the IDDSI framework
14天前
已完结
In vitro digestion of designed emulsions based on milk protein and guar gum systems
14天前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
14天前
已完结
Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins
14天前
已关闭
In vitro Digestion and Swelling Kinetics of Thymoquinone-Loaded Pickering Emulsions Incorporated in Alginate-Chitosan Hydrogel Beads
14天前
已关闭
Development of high‐internal‐phase emulsions stabilized by soy protein isolate–dextran complex for the delivery of quercetin
14天前
已完结
Preparation and Safety Evaluation of Centella asiatica Total Glycosides Nitric Oxide Gel and Its Therapeutic Effect on Diabetic Cutaneous Ulcers
17天前
已关闭
Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
17天前
已关闭
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