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1590 积分 2024-10-09 加入
The Application of Cold Plasma Technology in Low-Moisture Foods
1天前
待确认
Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products
1天前
待确认
A Review on Cold Plasma Technology for Pesticide-Free Food Safety: Mechanisms, Efficiency, and Future Perspectives
1天前
求助中
Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review
1天前
待确认
Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
3天前
已完结
Study on the mechanism of riboflavin/UV induced soy protein nanofibrils hydrogel by photo crosslinking
6天前
已完结
Dairy Chemistry and Biochemistry
9天前
已完结
Engineering stable gels: Whey protein isolate microgel-induced complexation with β-cyclodextrin in high internal phase emulsion gel
13天前
已完结
Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues
24天前
已完结
Development of sodium alginate-based active packaging films reinforced with curcumin/β-cyclodextrin stabilized high internal phase Pickering emulsions for blueberry preservation
25天前
已完结
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