Lv4
600 积分 2025-10-21 加入
Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol
1天前
已完结
Extraction Yield of Palm Oil and Carotenoids Value from Microwave-Sterilized Oil Palm Mesocarp
3天前
求助中
Synthesis, structural modulation, and functional applications of Schiff bases in food science
16天前
已关闭
Galangin-loaded zein/pectin Nanoparticles: Characterization, stability, and application for β-carboline mitigation in braised lamb
1个月前
已关闭
Bigels: A review on formulation, characterization, and application in the food industry
3个月前
已完结
Evaluation of soybean oil‐wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids
4个月前
已完结
Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation
4个月前
已关闭
Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation
4个月前
已关闭
Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure
4个月前
已完结
Machine learning-driven predictive modeling for lipid oxidation stability in emulsions: A smart food safety strategy
4个月前
已完结
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