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88 积分 2024-06-06 加入
Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin
17天前
已完结
Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition
18天前
已完结
Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt
20天前
已完结
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
3个月前
已完结
EFFECT OF VOLATILE OIL AND OLEORESIN OF ANISE ON THE SHELF LIFE OF YOGURT*
4个月前
已完结
QUALITY OF YOGURT BLENDED WITH THYMUS KOTSCHYANUS ESSENTIAL OIL
4个月前
已关闭
Use of cinnamon, wheat germ, and eucalyptus oils to improve quality and shelf life of concentrated yogurt (Labneh)
4个月前
已完结
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh)
4个月前
已完结
Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions
4个月前
已完结
Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies
4个月前
已完结
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