Lv1
42 积分 2025-10-26 加入
Understanding the mechanism of high viscosity food delaying gastric emptying
1个月前
已完结
Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions
1个月前
已关闭
Evaluation of the performance of the human gastric simulator using durum wheat-based foods of contrasting food structure
1个月前
已完结
Formation Processes and Control Strategies of Hazardous Substances in Ready-To-Eat and Ready-To-Cook Meat Products
2个月前
已完结
Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion
2个月前
已完结
Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface
2个月前
已完结
High β-Glucan Barley Supplementation Improves Glucose Tolerance by Increasing GLP-1 Secretion in Diet-Induced Obesity Mice
2个月前
已完结
Neural signalling of gut mechanosensation in ingestive and digestive processes
2个月前
已完结
Structuring chicken breast analogs via high moisture extrusion of dairy-plant proteins blends
2个月前
已完结
Enteroendocrine Cells: Chemosensors in the Intestinal Epithelium
3个月前
已完结
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