Lv51
1588 积分 2024-03-08 加入
Isolation of starches from different tubers and study of their physicochemical, thermal, rheological and morphological characteristics
1个月前
已完结
Ultra-thermostable soy protein particles prepared by combining preheating treatment with slightly alkaline pH
3个月前
已完结
V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications
5个月前
已完结
Processable and controllable all-aqueous gel based on the high internal phase water-in-water emulsions
7个月前
已完结
Rapid Multilevel Compartmentalization of Stable All-Aqueous Blastosomes by Interfacial Aqueous-Phase Separation
7个月前
已完结
Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials
1年前
已完结
Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates
1年前
已完结
Deep eutectic solvents for the food industry: extraction, processing, analysis, and packaging applications – a review
1年前
已完结
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