Lv51
1030 积分 2024-03-18 加入
Dysphagia foods: Current research, technological innovations, and future directions
3天前
已完结
Vitamin gums
11天前
已完结
Trends in the food and sports nutrition industry: A review
13天前
已完结
Advances in sports food: Sports nutrition, food manufacture, opportunities and challenges
15天前
已完结
Study of polyvinyl alcohol/starch-based hydrogel pads loaded with blueberry anthocyanin/citric acid/gardenia red/yellow/blue overlapping color system for monitoring beef freshness
3个月前
已完结
Food thickening agents: Sources, chemistry, properties and applications - A review
6个月前
已完结
Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products
6个月前
已完结
Time-Dependent Rheology of Starch Thickeners and the Clinical Implications for Dysphagia Therapy
6个月前
已完结
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet
6个月前
已完结
Structure identification of soybean peptides and their immunomodulatory activity
6个月前
已完结
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