Lv11
28 积分 2025-03-24 加入
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads
4小时前
待确认
Effect of salt treatment on the stabilization of Pickering emulsions prepared with rice bran protein
4小时前
已完结
Rice bran protein-based delivery systems as green carriers for bioactive compounds
7天前
已完结
Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil
1个月前
已完结
Effect of modified egg white powder on the properties of angel cakes
1个月前
已完结
Chemical Constituents of Polygonum multiflorum Leaves
1个月前
已完结
Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility
1个月前
已完结
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