Lv61
1808 积分 2024-09-12 加入
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
5小时前
已完结
Hydrogels through emulsion templating: sequential polymerization and double networks
15天前
已完结
Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan
21天前
已完结
Construction of 3D printable native-modified corn starch composites gels as dysphagia diet: Crucial role of modified starch
1个月前
已完结
Physicochemical Attributes and Stabilization Mechanism of Emulsions Stabilized by Microfluidized Soybean By-Products
1个月前
已完结
Chili-mediated aroma-taste interactions improve saltiness and umami perception in reduced-salt beef sauce
1个月前
已关闭
Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions
2个月前
已完结
Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
2个月前
已完结
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery
2个月前
已完结
Enhancing the RCA-asphalt interface with mussel-inspired dopamine coating for improved pavement performance
4个月前
已完结
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