Lv11
46 积分 2025-03-06 加入
Advances of α-linolenic acid: Sources, extraction, biological activity and its carrier
5小时前
已完结
Oxidative stability of flaxseed oil: effects of tocopherols, phytosterols and extraction conditions
5小时前
已完结
Effect of hazelnut protein oxidation on O/W emulsion stability, interfacial properties and lipid oxidation based on hazelnut protein oxidation
10天前
已完结
Lignin-containing cellulose nanocrystals from maple leaves: A natural Pickering emulsion stabilizer for food preservation
10天前
已完结
Food byproduct-derived as sustainable nano-stabilizers for Pickering emulsions influenced by macronutrient composition
11天前
已完结
Bridging food and mood: What foods are defined as ‘mood foods’, and how do they modulate our emotions?
11天前
已完结
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)
11天前
已完结
Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
1个月前
已完结
Zein-β-cyclodextrin composite particles for clove essential oil-loaded high internal phase Pickering emulsions: Preparation, characterization and functional fat mimicry of meat products
1个月前
已完结
Toward a new industry 5.0 paradigm for human-centered food manufacturing: AI-enabled digitization of nano-scale smart nutrient carriers
2个月前
已完结
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