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20 积分 2023-03-13 加入
Plant-based butter like spreads
4个月前
已完结
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
5个月前
已完结
Oral Processing and Consumer Perception: Lipid-based Systems
7个月前
已完结
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose
7个月前
已完结
Aerosol generation of sweeteners solutions during a drinking process
8个月前
已完结
Water-in-oil oleogel with biphasic stabilization for fabrication of low-fat salad dressing
8个月前
已完结
Starch based fat replacers in food system: Modification, structured design, and application
8个月前
已完结
Encapsulation and Its Possible Application in the Technology of Ready-Made and Ready to Eat Food - A Review
8个月前
已完结
Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: physical property, crystal structure and stability
8个月前
已完结
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