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80 积分 2024-04-01 加入
Current aspects of soy protein fractionation and nomenclature
24天前
已完结
Enhancement of Frozen Multigrain Dough Stability: Combined Effects of Calcium Carbonate and Α-Amylase on Structural Properties and Steamed Bread Quality
2个月前
已完结
Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase : an in vitro study
3个月前
已完结
Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition
3个月前
已完结
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications
11个月前
已完结
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