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温暖的妙菡
Lv1
40 积分
2023-10-24 加入
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Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
3天前
已完结
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods
3天前
已完结
Physicochemical properties and aroma release of gelatin-stabilized rapeseed oil-in-water emulsions as affected by pH
10天前
已完结
The sustained-release mechanism of citrus essential oil from cyclodextrin/cellulose-based Pickering emulsions
15天前
已完结
Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA
15天前
已完结
Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates
1个月前
已完结
Recent advancements in the taste transduction mechanism, identification, and characterization of taste components
1个月前
已完结
Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG
1个月前
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Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
1个月前
已完结
Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
1个月前
已完结
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