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40 积分 2025-04-11 加入
Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
2天前
已完结
Nano-Bubbles: The Next Potential Drive to Advance Technologies in Food Industry─A Review
27天前
已完结
Generation and Stability of Bulk Nanobubbles
1个月前
已完结
Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective
1个月前
已完结
Echographic and physical characterization of albumin-stabilized nanobubbles
2个月前
已完结
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
2个月前
已关闭
Nanobubbles and nanoparticles
2个月前
已完结
Foaming properties of protein‐based particles and their mixture with other food‐grade particles—A review
3个月前
已完结
Analysis of the Serum Phase Proteins and Emulsifiers on the Whipping Capabilities of Aerated Emulsions: From the Perspective of Air-Liquid Interface Rheologys
3个月前
已完结
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
3个月前
已完结
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