Lv01
0 积分 2025-06-21 加入
Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies
5小时前
待确认
Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt
6小时前
已完结
Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)
2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
2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
3个月前
已完结
Simplified amino acid alphabets for protein fold recognition and implications for folding
5个月前
已完结
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
5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
5个月前
已完结
RETRACTED: Xanthan gum/oil body-microgel emulsions with enhanced transdermal absorption for accelerating wound healing
6个月前
已完结
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