Lv31
282 积分 2026-05-28 加入
Advancing salt reduction technologies: AI-assisted structural design of starch-based emulsion gel systems for next-generation low sodium food formulations
3天前
已完结
Machine learning for food colloids: Novel tools to advance fundamental understanding, stability, texture, and processability
3天前
已完结
Structural and rheology properties of pea protein isolate‐stabilized emulsion gel: Effect of crosslinking with transglutaminase
3天前
已完结
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
3天前
已完结
A proposed framework to establish in vitro – in vivo relationships using gastric digestion models for food research
3天前
已完结
Changes, functional disorders, and diseases in the gastrointestinal tract of elderly
3天前
已完结
Evaluation of Different Advanced Approaches to Simulation of Dynamic In Vitro Digestion of Polyphenols from Different Food Matrices—A Systematic Review
3天前
已完结
Simulator of the Human Intestinal Microbial Ecosystem (SHIME®): Current Developments, Applications, and Future Prospects
3天前
已完结
Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities – A review
3天前
已完结
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
3天前
已完结
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