Lv3
240 积分 2023-05-07 加入
Optimizing Nutritional and Functional Properties of Gluten‐Free Grass Pea and Quinoa Instant Flours: Dual Modification by Sprouting and Extrusion
1个月前
已完结
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch
1个月前
已完结
Effects of varied preparation processes on polyphenol-rice starch complexes, in vitro starch digestion, and polyphenols release
5个月前
已完结
Development of Sodium Alginate–Gelatin Films Containing Toona sinensis Extract for Extending the Shelf Life of Strawberries
8个月前
已完结
Microbial lysates repurposed as liquid egg substitutes
10个月前
已完结
Preserving fruit freshness with amyloid-like protein coatings
1年前
已完结
Effect of modified β-lactoglobulin on the stability of algae oil emulsion: Storage, environmental and oxidative stability
1年前
已完结
Super-resolution microscopy reveals heterogeneity in the coverage of oil-in-water food emulsions
1年前
已完结
Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance
1年前
已关闭
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
1年前
已完结
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