Lv5
1030 积分 2024-10-24 加入
Stability of polyphenols in food processing
26天前
已完结
Reactions of plant polyphenols in foods: Impact of molecular structure
26天前
已完结
Legume aquafaba oleogels obtainedby the emulsion template approach
29天前
已完结
Intermolecular interactions influence the gelation and texture improvement of sodium alginate gels by edible dock protein
1个月前
已完结
Legume aquafaba oleogels obtained by the emulsion template approach
1个月前
已关闭
Oleogels loaded with lycopene structured using Zein/EGCG/Ca2+ complexes: Preparation, characterization and potential application
1个月前
已关闭
Oleogels loaded with lycopene structured using Zein/EGCG/Ca2+ complexes: Preparation, characterization and potential application
1个月前
已完结
Oleogels loaded with lycopene structured using Zein/EGCG/Ca2+ complexes: Preparation, characterization and potential application
1个月前
已完结
Interface characteristics and stability mechanism of high internal phase emulsions stabilised with modified peanut meal: Toward plant-based mayonnaise
1个月前
已完结
Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization
1个月前
已完结
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