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150 积分 2025-12-15 加入
Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation
1天前
已完结
Covalent vs. non-covalent polyphenol-potato protein conjugates in emulsions: Suppressing protein-lipid co-oxidation and improving whipped cream
29天前
已完结
Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream
1个月前
已完结
Enhancement of rheological properties and oxidative stability of OSA starch oleogels by chitosan-EGCG conjugates: Influence of chitosan viscosity
1个月前
已完结
Ovalbumin-proanthocyanidin‑sodium alginate conjugate-based oleogels: Construction, characterization and resveratrol delivery performance
1个月前
已完结
Ovalbumin-proanthocyanidin‑sodium alginate conjugate-based oleogels: Construction, characterization and resveratrol delivery performance
1个月前
已关闭
Chitosan/PEG nanoparticle-embedded oleogels improve blueberry derived resveratrol bioavailability and antioxidant capacity
2个月前
已完结
Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides
2个月前
已完结
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability
2个月前
已完结
Simultaneous vehiculation of curcumin and riboflavin in bigels produced through WPI cold-set gelation
2个月前
已完结
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