Lv427
470 积分 2026-04-02 加入
The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
1天前
已完结
Lignocellulose nanofibrils from oat hulls stabilize plant-based milk via interfacial adsorption and network formation
20天前
已完结
Effect of freeze–thaw treatment on physicochemical and antioxidant properties of Chinese hawthorn fruit and its juice
21天前
已完结
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
1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
1个月前
已完结
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