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40 积分 2024-01-07 加入
Lipid oxidation in foods and its implications on proteins
2个月前
已完结
Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
2个月前
已完结
Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating
3个月前
已完结
Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time
5个月前
已完结
Ultra-processed food and adverse health outcomes
5个月前
已完结
Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems
5个月前
已完结
The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review
5个月前
已完结
Investigation of the potential synergistic effect of resveratrol with other phenolic compounds: A case of binary phenolic mixtures
5个月前
已完结
Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil
5个月前
已完结
Synergistic Effects of Antioxidants on the Oxidative Stability of Soybean Oil‐ and Poultry Fat‐Based Biodiesel
5个月前
已完结
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