Lv61
2160 积分 2024-05-28 加入
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
5天前
已完结
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods
5天前
已完结
Food-Grade 3D-Printable Porous Scaffolds with Advanced Stem Cell Microenvironments Enabled by Bilayer Emulgel
6天前
已完结
Development of gelatin/camellia oil oleogels as fat substitutes via a novel strategy: covalent crosslinking of electrospun nanofiber
6天前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
2个月前
已完结
Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates
2个月前
已完结
Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course study
2个月前
已完结
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
2个月前
已完结
Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence
2个月前
已完结
Functional Properties of Oleogels and Emulsion Gels as Adipose Tissue Mimetics
5个月前
已完结
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