Lv59
890 积分 2026-04-02 加入
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
29天前
已完结
Pectin-dominated colloidal instability in cloudy pomelo juice: Morphological and rheological properties after enzymatic digestion
1个月前
已完结
Self-assembled zein-chitosan-salicylic acid nanoemulsions delay mango senescence by modulating hormone signaling and redox-related transcriptional networks
1个月前
已完结
Self-assembled zein-chitosan-salicylic acid nanoemulsions delay mango senescence by modulating hormone signaling and redox-related transcriptional networks
1个月前
已关闭
Self-assembled zein-chitosan-salicylic acid nanoemulsions delay mango senescence by modulating hormone signaling and redox-related transcriptional networks
1个月前
已关闭
The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
1个月前
已完结
Lignocellulose nanofibrils from oat hulls stabilize plant-based milk via interfacial adsorption and network formation
2个月前
已完结
Effect of freeze–thaw treatment on physicochemical and antioxidant properties of Chinese hawthorn fruit and its juice
2个月前
已完结
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
2个月前
已完结
Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum
2个月前
已完结
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