Lv4
540 积分 2024-03-14 加入
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
24天前
已完结
Physicochemical and microstructural properties of frozen cooked noodles during frozen storage affected by enzymatically interesterified soybean oil-based plastic fat
25天前
已完结
Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
25天前
已完结
Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior
27天前
已完结
Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG complexes
27天前
已完结
Low-concentration CNF stabilized Pickering emulsions: The assisted role of low-concentration gelatin
27天前
已完结
Preparation and characterization of a novel bacterial cellulose/chitosan bio-hydrogel
27天前
已完结
Advances in Starch–Lipid–Protein Interactions in Starch-Based Food Systems: Bridging Structural Complexity With Functional Design
1个月前
已完结
Effects of starch-fatty acid-protein interaction on structure, digestibility and eGI of starch complexes under OSA modification
1个月前
已完结
Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles
1个月前
已完结
皖公网安备34019202002308
