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10 积分 2025-06-21 加入
Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)
1个月前
已完结
Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe
1个月前
已完结
Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization
2个月前
已完结
Simplified amino acid alphabets for protein fold recognition and implications for folding
4个月前
已完结
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
4个月前
已完结
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
4个月前
已完结
RETRACTED: Xanthan gum/oil body-microgel emulsions with enhanced transdermal absorption for accelerating wound healing
5个月前
已完结
Structural and interfacial characterization of oil bodies extracted from Camellia oleifera under the neutral and alkaline condition
7个月前
已完结
Ultrasound-assisted phosphorylation cantaloupe seed protein isolate-curcumin complexes prepared by pH shift treatment: Structural and functional properties
9个月前
已完结
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