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38 积分 2025-11-13 加入
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
27天前
已完结
The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives
28天前
已完结
Antioxidant properties of two novel lipophilic derivatives of hydroxytyrosol
29天前
已完结
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
29天前
已完结
Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
29天前
已完结
Frying of Food: A Critical Review
29天前
已完结
Oxidative Lipidomics to Unravel the Glycerol Core Aldehydes of Three Typical Unsaturated Triglycerides under Simulated Heating Conditions
29天前
已完结
Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use
29天前
已完结
Exploring the effect of frying process on the optimum flavor range of French Fries by monitoring changes in total polar compounds
29天前
已完结
Transparent high internal phase emulsion gels stabilized solely by proteins
1个月前
已完结
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