Lv11
44 积分 2026-01-14 加入
Controlled oral destabilization of food emulsions for sequential aroma release and profiled flavour perception
5小时前
已完结
Application of lipids and their potential replacers in plant-based meat analogs
5天前
已完结
Development of three-dimensional printable peanut protein-based emulsion gels for dysphagia and oral delivery of vitamin D3: Impact of whey protein supplementation
29天前
已完结
Modulating the properties of tuna skin collagen-based emulsion gels by moderate hydrolysis: Physical characteristics, stability, and lycopene delivery
1个月前
已关闭
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
1个月前
已完结
Modulating the properties of tuna skin collagen-based emulsion gels by moderate hydrolysis: Physical characteristics, stability, and lycopene delivery
1个月前
已关闭
Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure
1个月前
已完结
3D Food Printing: A Comprehensive Review And Critical Analysis On Technologies, Food Materials, Applications, Challenges, And Future Prospects
2个月前
已完结
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
2个月前
已完结
Effects of dual modification by ultrasound and succinylation on physicochemical, gel, rheological, and structural properties of soybean protein isolate: Focus on the degree of succinylation
2个月前
已完结
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