Lv11
32 积分 2025-10-10 加入
From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI‑assisted evaluation
15分钟前
已完结
Rheological and tribological characterization of different commercial hazelnut-based spreads
1小时前
已完结
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads
2小时前
已完结
Fructilactobacillus sanfranciscensis–Propionibacterium freudenreichii compound sourdough: An operational addition window (5%–50%) for bread quality and shelf life
1个月前
已完结
Lepoutre A, Debonne E, Martini S, et al. Isolation and identification of the mycobiome of spoiled par-baked bread produced in Western Europe
1个月前
已完结
Active/smart packaging of bread and other bakery products; fundamentals, mechanisms, applications
1个月前
已完结
Optimising bread preservation: use of sourdough in combination with other clean label approaches for enhanced mould-free shelf life of bread
1个月前
已完结
A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes
3个月前
已完结
Ultrasound-assisted extraction with natural deep eutectic solvent for phenolic compounds recovery from Rosa damascene Mill.: Experimental design optimization using central composite design
4个月前
已完结
Novel Three-Dimensional-Printed ι-Carrageenan–Carnauba Wax Bigel Formulation for Codelivery Applications
4个月前
已完结
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