Lv4
450 积分 2024-12-06 加入
Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological, and sensory properties of reduced‐fat and reduced‐calorie milk chocolate
2个月前
已完结
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation
2个月前
已完结
Microencapsulation of Phosphorylated Human-Like Collagen-Calcium Chelates for Controlled Delivery and Improved Bioavailability
3个月前
已完结
Co-encapsulation of collagen peptide and astaxanthin in WG/OG/W double emulsions-filled alginate hydrogel beads: Fabrication, characterization and digestion behaviors
3个月前
已完结
Mucoadhesive chitosan microcapsules for controlled gastrointestinal delivery and oral bioavailability enhancement of low molecular weight peptides
3个月前
已完结
Effect of inlet temperature on the physicochemical properties of spray‐dried seed‐watermelon seed protein powder
3个月前
已完结
Effect of Three Drying Techniques on the Structure and Oxidative Stability of Egg Yolk Phospholipid Peptide–Dihydromyricetin Composite Powders
3个月前
已完结
Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder
3个月前
已完结
Spray drying strategy for encapsulation of bioactive peptide powders for food applications
3个月前
已完结
3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating
4个月前
已完结
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