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0527
Lv2
140 积分
2023-12-12 加入
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A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
12天前
已完结
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
18天前
已完结
Rheological properties of gelatin-based emulsion and its application in fried foods
18天前
已关闭
Fat replacers in baked products: their impact on rheological properties and final product quality
19天前
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Effect of Xanthan Gum Upon the Rheology and Stability of Oil‐Water Emulsions
21天前
已完结
Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise
24天前
已完结
Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer
25天前
已完结
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
26天前
已完结
Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste
2个月前
已完结
Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste
4个月前
已完结
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