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330 积分 2024-12-02 加入
Structure–Function Relationships of Bigels as Animal Fat Replacers: Phase Inversion‐Induced Structural Diversity and Corresponding Food Application Potential
22小时前
已完结
Bigels as novel fat substitutes: fat simulation characteristics, quality regulation, future trends and challenges
22小时前
已完结
Production of bigel based on κ-carrageenan and monoglyceride for potential application as a shortening replacer in cookie
22小时前
已完结
The Aromatic Footprint of Lactiplantibacillus plantarum: Volatilome Intraspecific Diversity and Variability Across Food Matrices
8天前
已完结
Time-resolved volatile profiles and molecular-species lipid remodeling during lipase treatment of anhydrous milk fat
24天前
已完结
Impact of lipase-catalyzed hydrolysis on the lipidome, volatile compounds, and sensory perception of pasteurized milk: From lipid profile alteration to consumer emotional response
1个月前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
1个月前
已完结
Stability and oral tribological properties of base milk emulsions for tea-infusion applications: The impact of fat crystallization characteristics
1个月前
已完结
Creaminess perception in dairy products: A review of sensory studies, enhancement strategies and future perspectives
5个月前
已完结
Flavors and Fragrances in Food Processing: Preparation and Characterization Methods
11个月前
已完结
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