Lv2
200 积分 2025-07-16 加入
Freeze-thaw stability of high-internal-phase emulsion stabilized by chickpea protein microgel particles and its application in surimi
4个月前
已完结
The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips
4个月前
已完结
The effects of adding various starches on the structures of restructured potato-based dough and the oil uptake of potato chips
4个月前
已完结
Application of innovative techniques in modifying microstructures and reducing oil uptake of fried food: A review
4个月前
已完结
Optimizing phlorotannins extraction from Fucus vesiculosus using Box-Behnken design: Unveiling techniques for enhanced antioxidant activity and metabolic enzyme inhibition
4个月前
已完结
Hydrothermal Treatment Effectively Inhibits the Conversion of Rutin to Quercetin in Flos Sophorae Immaturus Compared With Dry Heating: Based on Degrading Kinetic Analysis
4个月前
已完结
Design of bigel-based co-delivery systems for lipophilic/hydrophilic nutraceuticals: Focus on rheological properties and in vitro digestive performance
4个月前
已完结
Organic acid-assisted heat treatment enhances the xanthine oxidase inhibitory activity of Flos Sophorae Immaturus tea
4个月前
已完结
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