Lv2
130 积分 2025-08-16 加入
Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions
28天前
已完结
Deep learning in food science: An insight in evaluating Pickering emulsion properties by droplets classification and quantification via object detection algorithm
6个月前
已完结
A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions
6个月前
已完结
The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup
6个月前
已完结
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