Lv11
44 积分 2025-01-12 加入
Milk lipids characterization in relation to different heat treatments using lipidomics
5小时前
已完结
Introducing the Lipidomics Minimal Reporting Checklist
6小时前
已完结
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods
6小时前
已完结
Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk
23天前
已完结
Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes
23天前
已完结
Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods
23天前
已完结
Identification and molecular mechanisms of novel DPP-IV inhibitory peptides from defatted walnut meal: An integrated approach of Peptidomics, molecular dynamics, and network pharmacology
6个月前
已完结
Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese
8个月前
已完结
On the potential of ion mobility spectrometry coupled to GC pre-separation – A tutorial
9个月前
已关闭
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
9个月前
已完结
AI-Based Soft Module for Safe Human–Robot Interaction towards 4D Printing
10个月前
已采纳
Double-layer absorbers based on Co0.2Ni0.4Zn0.4Fe2O4 and Ti3C2Tx composites for microwave absorption through optimal combination
1年前
已采纳
Content is king – But who is the king of kings? The effect of content marketing, sponsored content & user-generated content on brand responses
1年前
已采纳
Preparation and application of starch nanoparticles for nanocomposites: A review
1年前
已采纳
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