Lv54
1010 积分 2024-09-13 加入
Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods
1天前
待确认
Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion
6天前
已完结
Integration of sensory, sensor-based, and volatile analyses reveals flavor gaps between plant-based meat analogs and beef patties
6天前
已完结
Effect of temperature on interactions between soy 11S glycinin and hexanal – An off-flavour compound
6天前
已完结
Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis
6天前
已完结
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison
7天前
已完结
Construction of cellulose nanocrystals based rod-like electrostatic nanocomplexes and the digestion characteristics of its stable high internal phase emulsions in vitro
7天前
已完结
Influence of pea protein-κ-carrageenan composite microgel particle interfacial structure on lipid digestibility in O/W Pickering emulsions
7天前
已完结
Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics
7天前
已完结
Effect of Acylglycerol Composition and Fatty Acyl Chain Length on Lipid Digestion in pH-Stat Digestion Model and Simulated In Vitro Digestion Model
7天前
已完结
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