Lv11
22 积分 2025-11-26 加入
Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics
20分钟前
待确认
Lipid oxidation in food emulsions: A review dedicated to the role of the interfacial area
21分钟前
待确认
Lipid oxidation in emulsions: New insights from the past two decades
3小时前
已完结
Rheology for the food industry
2个月前
已完结
Recent advances in processing food powders by using superfine grinding techniques: A review
2个月前
已完结
Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion
3个月前
已完结
Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality
10个月前
已完结
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