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Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions
9天前
已完结
Edible biopolymer matrices as active modulators of the gut microbiome: Mechanistic links between structure, enzymatic access and metabolome
10天前
已完结
Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis
13天前
已完结
Advances in Plant-Based Cream Preparation Technology and Quality Formation Mechanisms
13天前
已完结
Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
14天前
已完结
Hydrocolloid–small-molecule interactomics in food systems: Linking binding, phase behavior, rheology, flavor release, and bioaccessibility
15天前
已完结
Molecular Strategies to Overcome Sensory Challenges in Alternative Protein Foods
15天前
已完结
Development of Biopolymeric Microparticles as Anthocyanin Stabilizers
15天前
已完结
Fat-free whipping cream: tuning the aggregating function of living hydrophobic Lactobacillus as natural fat substitutes
19天前
已完结
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