Lv6
2550 积分 2023-06-27 加入
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
5天前
已完结
Bigels as novel fat substitutes: fat simulation characteristics, quality regulation, future trends and challenges
5天前
已完结
Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years
8天前
已完结
Coordination of microbial metabolism
8天前
已完结
Balancing Cell Growth and Product Synthesis for Efficient Microbial Cell Factories
8天前
已完结
Ion–Hydrocarbon and/or Ion–Ion Interactions: Direct and Reverse Hofmeister Effects in a Synthetic Host
11天前
已完结
Food Nanozymology: Nanozyme Engineering Toward Future Food
28天前
已完结
Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: emphasis on lipid digestion in vitro
1个月前
已完结
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
1个月前
已完结
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