Lv11
30 积分 2023-10-24 加入
Modification, biological activity, applications, and future trends of citrus fiber as a functional component: A comprehensive review
4小时前
已完结
Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance
28天前
已完结
Changes in physical properties and characteristic peptides in porcine gelatin-containing gummy candies at different storage stages during shelf-life
1个月前
已完结
Enhancement effect of odor and multi‐sensory superposition on sweetness
2个月前
已完结
Efficient Construction of pH-Stimuli-Responsive Colloidosomes with High Encapsulation Efficiency
3个月前
已完结
Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification
5个月前
已完结
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
5个月前
已完结
Stabilization of a collagen peptide-cranberry juice by three functional polysaccharides with different charge characteristics
5个月前
已完结
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
5个月前
已完结
Excellent hydration properties and oil holding capacity of citrus fiber: Effects of component variation and microstructure
6个月前
已完结
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