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26 积分 2025-10-22 加入
Cold-gelation lentil protein-κ-carrageenan emulsion gels: Enhanced physicochemical properties and controlled release of curcumin
2小时前
求助中
Modulatory effects of radio-frequency heating of rice flour on baking quality of gluten-free bread
2小时前
求助中
Trans-2-hexenal improves cherries postharvest quality by inhibiting Botrytis cinerea growth and modulating surface fungal communities
3小时前
已关闭
Effects of endogenous non-starch components on structural, rheological, and functional properties of starch in quinoa flour
7天前
已完结
Enhancing surimi structure by lycopene-fennel extract Pickering emulsion: application in 3D printing analog beef with dynamic color and flavor retention
27天前
已完结
Effects of microwave freeze drying on the shape fidelity, anti-digestion and physicochemical properties of 3D-printed chlorogenic acid-sweet potato starch
1个月前
已完结
Phosphoric Acid‐in‐Clay Electrolyte Boosting Polybenzimidazole Membranes for High‐Performance Fuel Cells
1个月前
已完结
Electrostatic Coordination Salt-Locking and Anisotropic Thermal Highways for Leakage-Free Atmospheric Water Harvesting
1个月前
已完结
Self-assembly of zein-aminated silica nanocomposite as a stabilizer for high-stability duck stearin whipped cream
1个月前
已完结
Thermal-induced covalent binding of mung bean protein and epigallocatechin gallate: Binding sites identification and emulsifying properties evaluation
1个月前
已关闭
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