Lv11
96 积分 2024-10-25 加入
Chemometrics and Food Traceability
20天前
已完结
Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s
1个月前
已完结
New insights into the thermodynamics and kinetics of triacylglycerols crystallization
1个月前
已完结
Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations
1个月前
已完结
Fibrillar Networks of Glycyrrhizic Acid for Hybrid Nanomaterials with Catalytic Features
3个月前
已完结
Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability
3个月前
已完结
Construction of oleogels based on emulsion gels stabilized by glycyrrhizic acid and chitosan
4个月前
已完结
Design and properties of cyclodextrin grafted chitosan/sodium alginate dual-network hydrogel based on physical cross-linking
4个月前
已完结
Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
4个月前
已完结
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