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58 积分 2025-10-04 加入
Amyloid fibrils from food proteins as functional delivery systems for bioactive compounds
25天前
已完结
Development and validation of a biomimetic mastication simulator for dynamic texture evaluation for cooked rice
2个月前
已完结
Effect of simulated saliva on rheological and tribological properties of oleogel-in-water HIPEs during oral processing
2个月前
已完结
Foamed emulsions from pea protein isolate: Stabilising bubbles with emulsion drops
2个月前
已完结
Oral Evolution of Saliva Foam and Its Regulation on Aroma Release
3个月前
已完结
Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies
3个月前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
4个月前
已完结
Push–Pull Fluorescent Dyes with Trifluoroacetyl Acceptor for High-Fidelity Sensing of Polarity and Heterogeneity of Lipid Droplets
5个月前
已完结
Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insight into their relations based on microstructure, rheology and tribology
5个月前
已完结
Pickering Foam Stabilized by Diacylglycerol-Based Solid Lipid Nanoparticles: Effect of Protein Modification
5个月前
已完结
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