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108 积分 2025-07-02 加入
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
3个月前
已完结
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
3个月前
已完结
Bacterial viability retention in probiotic foods: a review
6个月前
已完结
Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages
10个月前
已完结
The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion
11个月前
已完结
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