Lv1
30 积分 2024-02-27 加入
Enhanced chiffon cake quality using tannic acid cross‐linked diacylglycerol oleogels as a replacement of butter
17小时前
待确认
Cellular uptake, stability, visualization by ‘Naturstoff reagent A’, and multidrug resistance protein 1 gene-regulatory activity of cyanidin in human keratinocytes
2个月前
已关闭
In vitro intestinal transport of oligomeric procyanidins (DP 2 to 4) across monolayers of Caco-2 cells
2个月前
已完结
Compressibility Effects on the Discharge Coefficient of Small Diameter Ratio Sharp-Edged Orifices With and Without Downstream Chamfer
2个月前
已完结
Preparation and Characterization Nanocrystalline Cellulose as a Food Additive to Produce Healthy Biscuit Cream
3个月前
已完结
Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles
6个月前
已完结
Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles
6个月前
已完结
Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles
6个月前
已完结
Effect of pullulan concentration andpHon the interactions between whey protein concentrate and pullulan during gelation
6个月前
已完结
Assembly mechanism of glycosylated soybean protein isolate-chitosan nanocomposite particles and its Pickering emulsion construction for stabilization of Alpinia galanga essential oil: A mechanistic investigation
6个月前
已完结
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