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Plant-based Pickering emulsions
2个月前
已关闭
Plant-based mayonnaise: Trending ingredients for innovative products
2个月前
已完结
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties
2个月前
已完结
Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
2个月前
已完结
Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance
3个月前
已完结
Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
3个月前
已完结
Fat replacement and reduction strategies for plant-based foods
3个月前
已完结
Structural Factors That Determine the Amylolytic Properties of Starch–Lipid Complexes
3个月前
已完结
Using oxidized amylose as carrier of linalool for the development of antibacterial wound dressing
3个月前
已完结
Complexation Process Between Amylose and Lysophospholipids Using Molecular Docking and Molecular Dynamics Simulation
3个月前
已完结
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