Lv11
30 积分 2025-05-23 加入
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products
25天前
已完结
Formulation development, modeling and optimization of emulsification process using evolving RSM coupled hybrid ANN-GA framework
1个月前
已完结
Influencing Factors and Predictive Models of Oil–Water Emulsions: A Comprehensive Review and Future Outlook
1个月前
已完结
Towards predicting the stability of protein-stabilized emulsions
1个月前
已完结
Deep Learning-Enhanced Generation and Screening of Antihyperuricemic Peptides from Chickpea Proteins: from Multienzyme Optimization to Molecular Mechanisms
2个月前
已完结
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
10个月前
已完结
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