Lv3
340 积分 2023-11-28 加入
Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties
11小时前
已完结
Probing Structural Changes of Proteins Incorporated into Water-in-Oil Emulsions
4个月前
已完结
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release
4个月前
已完结
Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin
4个月前
已完结
Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
4个月前
已完结
Nanoscale structure of lipid domain boundaries
4个月前
已完结
Development of high‐quality weaning food based on maize and chickpea by twin‐screw extrusion process for low‐income populations
4个月前
已关闭
Development of novel plant-based milk based on chickpea and coconut
4个月前
已完结
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