Lv2
110 积分 2024-12-26 加入
Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties
2天前
已完结
Protease Treatment for the Stabilization of Rice Bran: Effects on Lipase Activity, Antioxidants, and Lipid Stability
7天前
已完结
Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study
1个月前
已完结
Progress in enrichment of n-3 polyunsaturated fatty acid: a review
3个月前
已完结
Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability
4个月前
已完结
皖公网安备34019202002308
