Lv1
30 积分 2025-10-18 加入
High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of β-carotene
1天前
待确认
The contribution of minor folates to the total vitamin B9 content of Infant formula and clinical nutrition products
17天前
已完结
Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin
8个月前
已完结
A dual-species fermentation strategy enhances the flavor profile and hepatoprotective effects of blueberry puree against alcohol induced liver injury by modulating bioactive compound composition in mice
9个月前
已完结
Effect of pH, Certain Chemicals and Holding Time‐Temperature on the Color of Lowbush Blueberry Puree
9个月前
已完结
Low‐Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees
9个月前
已完结
Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology
9个月前
已完结
Blueberry Puree Increases HDL‐cholesterol in Rats
9个月前
已关闭
Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream
9个月前
已完结
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