Lv5
960 积分 2024-03-18 加入
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
1个月前
已完结
Food thickening agents: Sources, chemistry, properties and applications - A review
5个月前
已完结
Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products
5个月前
已完结
Time-Dependent Rheology of Starch Thickeners and the Clinical Implications for Dysphagia Therapy
5个月前
已完结
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet
5个月前
已完结
Structure identification of soybean peptides and their immunomodulatory activity
5个月前
已完结
Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat
5个月前
已完结
Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
5个月前
已完结
Food emulsions: principles, practice, and techniques
5个月前
已完结
Advances in preparation and application of food-grade emulsion gels
5个月前
已完结
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