Lv4
510 积分 2025-10-21 加入
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
2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
3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
3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
3个月前
已关闭
Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure
3个月前
已完结
Machine learning-driven predictive modeling for lipid oxidation stability in emulsions: A smart food safety strategy
3个月前
已完结
Deep learning-enhanced multi-modal data fusion for predicting gel strength and water holding capacity in ultrasonically processed pork
3个月前
已完结
Study on the oil-water interfacial adsorption behavior and emulsion properties of rice bran protein modified by microwave plasma oxidation
3个月前
已完结
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