Lv11
20 积分 2025-04-10 加入
Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages
3小时前
已完结
Formulation and characterization of edible pea protein stabilized emulsions: the role of phycocyanin as a co-emulsifier
4小时前
已完结
Formulation and characterization of edible pea protein stabilized emulsions: the role of phycocyanin as a co-emulsifier
11小时前
已完结
Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages
4天前
已完结
Valorization of soybean by‐products for sustainable waste processing with health benefits
9天前
已完结
Sustainable extraction of phytoestrogens from soybean and okara using green solvents
13天前
已完结
Physicochemical and functional properties of carboxymethylated insoluble dietary fiber of Lycium barbarum seed dreg
27天前
已完结
Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara)
1个月前
已完结
A review on designing nanofibers with high porous and rough surface via electrospinning technology for rapid detection of food quality and safety attributes
1个月前
已完结
Effect of modified okara insoluble dietary fibre on the quality of yoghurt
2个月前
已完结
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