Lv1
54 积分 2023-10-21 加入
Effect of glycerol incorporation on the liquid crystal structure of sucrose fatty acid ester in aqueous solution
2天前
已完结
Fabricating the polysaccharides-based Micro-particles co-encapsulating the hydrophilic-hydrophobic vitamins (B9 and D3) using spray-dried pickering double emulsions: Assessment of multilayered microcapsules structure, retention stability, encapsulation efficiency, and in vitro release
18天前
已完结
THERMAL DESTRUCTION OF FOLACIN: EFFECT OF ASCORBIC ACID, OXYGEN AND TEMPERATURE
1个月前
已完结
Recent Developments in Cellulose-Based Emulsion Systems for Food Applications: A Review
3个月前
已完结
Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white
7个月前
已完结
Physicochemical properties and antioxidant activity of enzymatic hydrolysed chickpea (Cicer arietinum L.) protein as influence by alcalase and papain enzyme
7个月前
已完结
Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties
7个月前
已完结
Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective
7个月前
已完结
Effect of limited hydrolysis on the structure and gel properties of soybean isolate proteins: A comparative study of papain or/and trypsin
7个月前
已完结
Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis
9个月前
已完结
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