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2434 积分 2025-10-08 加入
Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories
16天前
已完结
Fracture properties of foods: Experimental considerations and applications to mastication
19天前
已完结
Food-Oral Processing: Current Progress, Future Directions, and Challenges
20天前
已完结
Preparation, analysis, biological activity of Polygonati Rhizoma polysaccharides: A review
1个月前
已完结
Hyaluronic acid-based multifunctional biomaterials: Cartilage/skin regeneration, vitreous substitutes, and drug delivery systems
1个月前
已完结
Trans fats—sources, health risks and alternative approach - A review
1个月前
已完结
Improved stability of sesame paste by peanut protein-flaxseed gum conjugation
1个月前
已完结
Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis
1个月前
已完结
Food-Oral Processing: Current Progress, Future Directions, and Challenges
1个月前
已完结
Precision nutrition and food biomanufacturing for space missions: Toward intelligent and bioregenerative life-support systems
1个月前
已完结
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