Lv11
90 积分 2025-10-09 加入
Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress
5天前
已完结
Pyrazine-driven umami enhancement in the Sauvignon Blanc-oyster food pairing: Elucidated through electronic tongue analyses and molecular simulations
14天前
已完结
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
14天前
已完结
Fabricating the polysaccharides-based Micro-particles co-encapsulating the hydrophilic-hydrophobic vitamins (B9 and D3) using spray-dried pickering double emulsions: Assessment of multilayered microcapsules structure, retention stability, encapsulation efficiency, and in vitro release
16天前
已完结
Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality
16天前
已完结
Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion
16天前
已完结
Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi
19天前
已完结
Co‐encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio‐preservative in Iranian white cheese
19天前
已完结
Co-delivery of retinol and catechin encapsulated in O/W nanoemulsion and cycloamylose synergistically improved oxidative stability and bioavailability
20天前
已完结
Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design
24天前
已完结
皖公网安备34019202002308
