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22 积分 2024-01-07 加入
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
23天前
已完结
Ultra-processed food and adverse health outcomes
23天前
已完结
Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems
24天前
已完结
The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review
1个月前
已完结
Investigation of the potential synergistic effect of resveratrol with other phenolic compounds: A case of binary phenolic mixtures
1个月前
已完结
Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil
1个月前
已完结
Synergistic Effects of Antioxidants on the Oxidative Stability of Soybean Oil‐ and Poultry Fat‐Based Biodiesel
1个月前
已完结
Synergistic Effects of Antioxidants on the Oxidative Stability of Soybean Oil‐ and Poultry Fat‐Based Biodiesel
1个月前
已完结
Co-adsorption and displacement behavior of phenolic acid derivatives at a β-lactoglobulin-stabilized oil–water interface and the interactions of both solutes
1个月前
已完结
Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil
1个月前
已完结
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