Lv11
12 积分 2026-10-13 加入
Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology
15分钟前
待确认
Oxidation and oxidative stability in emulsions
42分钟前
已完结
Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides
44分钟前
已完结
Amelioration of Nutritional Properties of Bakery Fat Using Omega-3 Fatty Acid Rich Edible Oils- A Review
48分钟前
已完结
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate
52分钟前
已完结
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