Lv2
160 积分 2022-04-01 加入
Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: physicochemical properties, microstructure, and lipid hydroperoxide concentration
1年前
已完结
Functional improvements in β-conglycinin by preparing edible bioconjugates with ε-polylysine and dextran
1年前
已完结
Phytosterol structured algae oil nanoemulsions and powders: improving antioxidant and flavor properties
1年前
已完结
Odorant Synergy Effects as the Cause of Fishy Malodors in Algal Marine Oils
1年前
已完结
Phytosterol structured algae oil nanoemulsions and powders: improving antioxidant and flavor properties
1年前
已完结
Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS
1年前
已完结
Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions
1年前
已完结
DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility
1年前
已完结
DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility
1年前
已完结
pH and heat-induced structural changes of bovine apo-α-lactalbumin
1年前
已完结
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