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910 积分 2024-03-18 加入
Food emulsions: principles, practice, and techniques
1小时前
待确认
Advances in preparation and application of food-grade emulsion gels
22小时前
已完结
Nutritional Adequacy and Dietary Assessment Approaches in Institutionalised Older Adults Living in Long-Term Care Settings: A Systematic Review (2004–2024)
9天前
已完结
Dysphagia foods: Current research, technological innovations, and future directions
9天前
已完结
Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0)
14天前
已完结
High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels
1个月前
已完结
Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3
1个月前
已完结
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate
1个月前
已完结
Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties
1个月前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
1个月前
已完结
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