Lv5
1034 积分 2024-05-04 加入
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration
1天前
已完结
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
1天前
已完结
Improving food drying performance by cold plasma pretreatment: A systematic review
1天前
已完结
Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)
1天前
已完结
Pickering emulsions stabilized by various plant materials: Cocoa, rapeseed press cake and lupin hulls
24天前
已完结
Co-stabilization mechanisms of solid particles and soluble compounds in hybrid Pickering emulsions stabilized by unrefined apple pomace powder
24天前
已完结
Unravelling the emulsifying properties of unfractionated plant powders: From interface to bulk
24天前
已关闭
Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets
24天前
已完结
Insights into the construction of binary protein systems and exploration of gel properties: Effect of bee pupa powder on the gel properties of myofibrillar protein from Litopenaeus vannamei
24天前
已完结
From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles
25天前
已完结
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