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20 积分 2023-09-26 加入
Quantitative Visualization of Lipid Nanoparticle Fusion as a Function of Formulation and Process Parameters
9小时前
已完结
Ligand Lipophilicity Determines Molecular Mechanisms of Nanoparticle Adsorption to Lipid Bilayers
11小时前
已完结
Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying
29天前
已完结
Preparation and characterisation of kaempferol composite carrier solid dispersion: evaluation of its application in preventing soybean oil spoilage
29天前
已完结
Aerobic granulation in a continuous-flow simultaneous nitrification, endogenous denitrification, and phosphorus removal system fed with low-strength wastewater: Granulation mechanism and microbial succession
1个月前
已完结
Enhancing Sourdough Fermentation with AI and Multi-Omics: From Natural Diversity to Synthetic Microbial Community
1个月前
已完结
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
1个月前
已完结
Protocols for Preparing Novel Amylose-Lipid-Polyphenol Complexes with Antioxidant Activities
1个月前
已完结
Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread
1个月前
已完结
Research progress on the mechanism and application of electromagnetic technologies in inhibiting starch retrogradation
1个月前
已完结
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