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498 积分 2025-09-11 加入
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
6天前
已完结
Trends and Future Perspectives of Polysaccharide-Based Bigels from Seeds, Vegetable Oils, and Waxes: A Bibliometric Review
6天前
已完结
Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein
13天前
已完结
Tuning the properties of plant-based whipped cream through zein nanoparticles-sodium stearate complex
13天前
已完结
Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion
13天前
已完结
Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads
23天前
已完结
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers
25天前
已完结
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives
1个月前
已完结
Unraveling the Anti-Obesity Potential of Luteolin: Mechanistic Insights
2个月前
已完结
The role of natural anti-oxidants in gut microbiota alteration subsequent to high fat diet (HFD)
2个月前
已完结
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