Lv2
170 积分 2025-10-09 加入
Mechanism of enhanced salt taste perception in magnetic field-mediated/gum arabic-induced low-salt myofibrillar protein gel
27天前
已完结
Tremella polysaccharide-assisted formation of stable soy protein isolate Pickering emulsion on gelatinization of Nemipterus virgatus surimi via continuous microwave heating
27天前
已完结
Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics
27天前
已完结
Effect of rice bran albumin-sweet potato leaf polyphenol-chitosan oligosaccharide complex on astaxanthin liposome properties: binding behaviour, stability, in vitro digestion, and antioxidant activity
5个月前
已完结
Water-in-oil-in-water double emulsions: An excellent delivery system for improving the oral bioavailability of pidotimod in rats
6个月前
已完结
Comparison of the effects of three different phosphatidylcholines on casein-stabilized oil-in-water emulsions
6个月前
已完结
Stable Nano-Casein Emulsions Prepared by a Scalable Two-Stage High-Pressure Homogenization Process for Oral Calcium Delivery
6个月前
已完结
Machine learning-driven innovations in food processing: A systematic review of applications, challenges, and future developments
6个月前
已完结
Machine learning: An effective tool formonitoring and ensuring food safety,quality, and nutrition
6个月前
已完结
Piezocatalytic Pt@BMO-Gel Dressing for In Situ Generation of H2 and NO to Treat Infectious Inflammation Related to Incontinence
7个月前
已完结
皖公网安备34019202002308
