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38 积分 2024-10-24 加入
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
2天前
已完结
Application of FDA‐Approved Artificial Sweeteners in Food Science: Technological and Nutritional Challenges
2天前
已完结
A high moisture extrusion technique for improved properties in soy protein isolate films: Impact of branch structure of polysaccharides
9天前
已关闭
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
11天前
已完结
Preparation and characterization of konjac glucomannan and gum arabic composite gel
11天前
已完结
Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates
11天前
已完结
Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion
11天前
已完结
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
13天前
已完结
Comparison of the nutritional composition of raw, boiled, roasted Macadamia (F. Muell. Macadamieae) and its application as an elder-friendly food
13天前
已完结
Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition
13天前
已完结
Phenol removal from aqueous media using BEA zeolite: A molecular simulation study on the effect of zeolite mobile cations
6个月前
已采纳
Biodegradation of tannery dye effluent using Fenton's reagent and bacterial consortium: A biocalorimetric investigation
6个月前
已采纳
A comprehensive approach to physical recycling of hazardous waste HDPE industrial drums: Overcoming challenges in safety and foam interference
6个月前
已采纳
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