Lv11
50 积分 2023-10-24 加入
Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods
14天前
已完结
Effect of different starch on masking fishy odor compounds
28天前
已完结
Hollow salt for sodium reduction in foods: Mechanisms, influence factors, applications and challenges
1个月前
已完结
Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation
1个月前
已完结
Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review
1个月前
已完结
Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate
2个月前
已完结
Physical, sensory, in‐vitro starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives
3个月前
已完结
Anti-diabetic and anti-obesity: Efficacy evaluation and exploitation of polyphenols in fruits and vegetables
3个月前
已完结
Flavor perception and biological activities of bitter compounds in food
3个月前
已完结
Modification, biological activity, applications, and future trends of citrus fiber as a functional component: A comprehensive review
3个月前
已完结
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