Lv11
40 积分 2026-05-29 加入
Reduced-Fat Cream Cheese with Lactobacillus acidophilus LA-5 as a Probiotic: Physicochemical, Sensory, and Fermentation Characteristics
6天前
已完结
Ultrasound‐Mediated Process Optimization, Characterization, and Thermal Stability of Beeswax–Rice Bran Oil Oleogels: An Application in Bakery Products
6天前
已完结
A novel bigel containing rice bran sterol as both a structuring agent and a delivered bioactive component, along with its properties for substituting butter
6天前
已完结
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
13天前
已完结
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
13天前
已完结
Microfluidic approach to produce emulsion-filled alginate microgels
13天前
已完结
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